Dal Makhni

Ingredients:


Black lentils - 1 and 1/2 cup
Tomatoes - 1 can (chopped)
Green chillies - 2 (sliced)
Ginger - 1 inch piece (chopped finely)
Oil - 3 tbsp
Salt - as per taste
Red chilli powder - 1 tbsp (or as per taste)
Cream - 100 gr (or as needed)
Dal makhni masala - 2 tbsp

Procedure:


1. Soak the black lentils over night and boil them with enough quantity of water.
2. Mean while in a pan take oil, once hot add ginger and green chillies. Fry for 1 min or so.
3. Add canned tomatoes along with salt, makhni masala and red chilli powder. On a medium heat cook till oil oozes.
4. Now transfer the boiled black lentils and mix it well and continue to cook for another 10 min or so.
5. Serve hot or cold with Roti or non.

Sambhar

Ingredients:

Toor dal - 1/2 cup
Onion - 1 (diced into cubes)
Vegetables . 1 and 1/2 cup ( mix of capsicum, carrot, lauki, drum sticks and baby corn. cut into small cubes)
Curry leaves - 12
Turmeric powder - 1 tsp
Salt - as per taste
Green chilles - 2 ( sliced)
Red Chilli powder - 1 tbsp ( as per taste)
Sambhar masala - 1 tbsp
Dried shredded coconut - 1 tbsp
Tamarind - small lemon size ( soak it in water)
Cilantro - for garnishing

For tempering:

Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tbsp
Dried Red chillies - 1 ( broken into pieces)
Asafoetida - 1 tsp

Procedure:

1. Pressure cook the daal along with all vegetables and green chillies.
2. Once done, put the daal on the stove and add the tamarind puree and continue to cook for another 10 min.
3. Add the salt, turmeric powder, red chilli powder and curry leaves. Continue cooking for another 5 to 7 min.
4. Add the dried coconut and sambhar masala. Continue cooking for 7 min.
5. Mean while in a pan pour the oil for tempering. Once the oil is hot add mustard seeds. Once they splutter add red chillies and fry for a min or so. Add the asafoetida.
6. Add the tempering to the daal and mix well. Continue cooking for another 5 min. Garnish with cilantro and serve with rice or idli or even dosa.