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By The Sify Food Contributors

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Extra resources for Daal Recipes (Cookbook)

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Method Boil both the dals with turmeric in a pressure cooker. Boil or microwave separately the peas and carrots for a few minutes till they are cooked. In a non-stick pan or kadai, saute the mustard seeds, cumin seeds and a dash of asafoetida. Add in the onions, ginger, garlic and green chillies and fry for sometime. Add tomatoes and fry for about a minute or two. Add in the dals, spinach, peas and carrots. Add some water if the mixture is too thick. Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked.

Fry for a bit. Add the asparagus sticks and fry for a while. Then cover with lid and cook on slow fire for a while. When asparagus is tender (it should not become too mushy), add haldi, the cooked toor dal and salt to taste. Add a pinch of garam masala if you like. Add water to make it as thick or thin as you like. Ideally, the consistency should be medium. Boil the daal and then add chopped coriander leaves. Serve hot with rice or chapatis. Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds, 1 clove of garlic 2 tbsp oil salt to taste.

Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. green chillies : 3, chopped coriander powder : 1/2 tsp. turmeric powder : 1/2 tsp. asafoetida : less than a pinch cumin seeds : 1 tsp. vegetable oil : 2 tsp. Method Soak urad dal for about 2 hours. Microwave the dal for about 9 minutes by covering the dish with a plate. Meanwhile, heat oil in a pan and splutter cumin seeds in it. Next add asafoetida, coriander and turmeric powder. Stir for about 1 minute. Add ginger and chillies and the microwaved dal.

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