Serves 4. Ingredients 1 cup red masoor dal (split red lentils) 1/4 cup yellow moong dal (split yellow lentils ) 2 green chillies , slit 1 teaspoon grated ginger 1 teaspoon grated garlic 1/4 teaspoon turmeric powder ( haldi ) salt to taste For the tempering 1/2 teaspoon mustard seeds ( rai ) 1/2 teaspoon nigella seeds ( kalonji ) 1 red chilli 1 onion , sliced 1 tomato , chopped 2 tablespoons ghee For the garnish 3 tablespoons chopped coriander 1 tablespoon butter This is a privileged section on tarladalal.

com. You need to be a SILVER or a GOLD Member or have valid Bonus Membership on tarladalal.

com to view the entire Recipe. LOGIN NAME PASSWORD *Forgot your password.

..

Click here. If you are a new user, REGISTER NOW (less)

Serves 4 to 6. Ingredients 1/2 cup split Bengal gram ( chana dal ) 1/2 cup toovar dal ( arhar ) 1/2 cup split green gram (green moong dal ) 1 teaspoon cumin seeds ( jeera ) 2 cloves 1 bay leaf 2 dried red chillies 1/2 teaspoon asafoetida ( hing ) 1 onion , chopped 1 to 2 green chillies , chopped 6 cloves garlic , chopped 1 teaspoon chopped ginger 1 tomato , chopped 1 teaspoon chilli powder 1/2 teaspoon turmeric powder ( haldi ) juice of 1 lemon 2 to 3 tablespoons oil salt to taste For the garnish chopped coriander Method 1.

Wash and pressure cook the dals in 3 cups of water. 2.

Heat the oil in a pan, add the cumin seeds, cloves, bay leaf, red chillies and asafoetida and fry for a few seconds. 3.

Add the onion, green chillies, garlic and ginger and fry for a few more minutes. 4.

Add the tomato, chilli powder and turmeric powder and stir well, cooking till the oil separates from the masala. 5.

Add the dals and 2 cups of water. 6.

Add the lemon juice and salt and simmer for 10 minutes. 7.

Serve hot garnished with chopped coriander. Tips To make a "Jain" Trevati Dal, omit the onions, ginger and garlic and proceed as per the recipe (less)

For the panchmel dal 1/3 cup split Bengal gram ( chana dal ) 1/3 cup toovar ( arhar ) dal 1/3 cup green moong dal (split green gram) 1 tablespoon urad dal (split black lentils ) 1 tablespoon whole moong (whole green gram) 3 teaspoons chilli powder 1/4 teaspoon turmeric powder ( haldi ) 1 teaspoon coriander (dhania) powder 1/2 teaspoon garam masala 3 cloves 2 bay leaves 1 teaspoon cumin seeds ( jeera ) 2 green chillies , slit a pinch asafoetida ( hing ) 2 teaspoons amchur (dry mango powder) 2 teaspoons tamarind ( imli ) pulp 3 tablespoons ghee salt to taste For the baatis (for 10 baatis) 1 cup whole wheat flour ( gehun ka atta ) 1/2 cup semolina (rawa) 2 tablespoons Bengal gram flour ( besan ) 8 tablespoons milk 4 tablespoons melted ghee salt to taste For serving melted ghee 1 recipe churma For the panchmel dal 1. Clean and wash the dals and add 4 cups of water.

Pressure cook for 2 to 3 whistles or till the dals are cooked. 2.

In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.

3. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida.

When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes. 4.

Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

For the baatis 1. Mix all the ingredients and knead into a firm dough.

Knead well for 5 to 7 minutes. 2.

Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.

3. Boil water in a broad vessel and drop the baatis in the boiling water.

Cook for 15 to 20 minutes over a high flame. 4.

When the baatis are done, drain and keep aside. 5.

Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes.

Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also. 6.

Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis. How to proceed 1.

Pour hot panchmel dal over the baatis. 2.

Serve hot with churma. Tips You can cook the baatis in a gas tandoor (without boiling them).

Alternatively bake the boiled baatis in a pre-heated oven at 200C (400F) for 10 to 15 minutes turning them over occasionally. Or even deep fry them in hot ghee instead of cooking them in a tandoor (less)

Ingredients 1/2 teacup moong dal (with skin) 2 green chillies a pinch asafoetida 1/2 teaspoon soda-bi-carb or fruit salt 2 teacups fresh curds 2 pinches roasted cumin powder 2 pinches chilli powder 1 tablespoon chopped coriander (optional) salt to taste For the seasoning 1/2 teaspoon mustard seeds 3 to 4 pieces green chillies a pinch asafoetida 1 1/2 teaspoons oil Method 1. Soak the moong dal for 3 to 4 hours.

Drain. 2.

Add the green chillies and blend in a mixer with every little water. 3.

Add the asafoetida and soda bi-carb and mix well. 4.

Heat a non-stick sandwhich toaster and spread 1 teaspoon of the mixture in each cavity. Close and heat.

When ready, the mixture will be toasted into pieces of triangular shape. Take out the toasts.

5. Dip the toasts in water for 5 minutes.

Thereafter, squeeze out the water and arrange the wadas on a plate. 6.

Beat the curds with the salt. 7.

To prepare the seasoning, heat the oil and fry the mustard seeds for 1/2 minute. Add the green chillies and asafoetida.

Mix the seasoning with the beaten curds. 8.

Spread the seasoned curds over the wadas. Sprinkle the cumin powder, chilli powder and coriander on top and serve.

If you like, also sprinkle sweet and sour chutney. Tips Health Information : Instead of the traditional method of frying dahi wadas, this recipe uses a different cooking technique.

To give you a healthier dish which is lower in calories and fat. Nutritive values Per Wada : : Protein Cho Fat 4.

5 g 7.5 g 1.

6 g (less)

Serves 6. Ingredients 4 teacups chopped spinach 2 tablespoons gram (chana) dal 100 grams chopped mixed boiled vegetables 1 chopped tomato 1 chopped onion 25 mm.

piece ginger , minced 1/2 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon chilli powder 2 teaspoons oil salt to taste Method 1. Soak the dal in water for 3 hours.

Drain. 2.

Heat the oil and fry the onion for 3 minutes. 3.

Add the vegetables (you can take french beans, carrots, cauliflower, green peas etc.) and tomato and fry again for 3 minutes.

4. Add the ginger, turmeric, coriander and chilli powders and salt and mix well.

5. Add the soaked dal and cook for 2 minutes.

6. Add the spinach and cook for 2 minutes while stirring continually.

7. Cook the mixture in a pressure cooker until 2 whistles.

8. Beat the mixture with an egg-beater.

9. Serve hot.

Tips Health Information : This recipe contains an excellent combination of proteins from gram dal. The goodness of iron from spinach and the fibre and vitamins from other vegetables.

Nutritive values Per Serving : : Protein Cho Fat 4 g 9 g 2.4 g (less)

Serves 4. For the pakodis 1/4 cup urad dal (split black lentils ) 6 mm (1/4") piece ginger 1 green chilli , chopped a pinch soda bi-carb salt to taste oil for deep frying Other ingredients 1 recipe coconut kadhi 1/2 cup khajur lmli ki chutney 1/2 cup green chutney , 3/4 cup chopped spring onion 3/4 cup moong sprouts, boiled 2 tablespoons chopped coriander For the pakodis 1.

Drain the soaked urad dal. 2.

Grind together the urad dal, ginger, green chilli and salt in a food processor to a coarse paste, using a little water. 3.

Mix the prepared paste with the soda bi-carb adding a little water if required till the batter is light and fluffy. 4.

Drop small portions of the batter into hot oil and deep fry on a slow flame till the pakodis are golden brown. (This makes about 24 pakodis) 5.

Soak the deep fried pakodis in water for about 45 minutes. Drain.

6. Squeeze out the excess water.

Keep aside. How to proceed 1.

Place the pakodis in a serving bowl and pour the hot coconut kadhi over it. 2.

Spoon the khajur imli ki chutney and green chutney on top. 3.

Top with the spring onions, moong sprouts, coriander and serve immediately (less)

Serves 8. Ingredients 2 tablespoons masoor dal 1 onion , chopped 2 bay leaves 3 tablespoons chopped carrot 2 tablespoons chopped potatoes 3 tablespoons chopped french beans 3 tablespoons chopped cabbage 2 tablespoons chopped tomatoes 4 teaspoons oil salt and pepper to taste Method 1.

Soak the masoor dal for 1 hour. 2.

Heat the oil and fry the onion and bay leaves for 2 minutes. 3.

Add the masoor dal and chopped vegetables other than tomatoes. Cook for 2 minutes.

4. Add 6 teacups of water and cook covered on a slow flame for 20 to 30 minutes.

5. Add the tomatoes and boil for a few seconds.

6. Sprinkle salt and pepper and serve hot.

Tips Goodness Guide : As one grows older, the caloric requirement lessens. This recipe is low in calories and fat, thus aiding weight control.

Nutritive values Per Serving : : Protein Cho Fat 1.3 g 5 g 2.

3 g (less)

Serves 6 to 8. Ingredients 2 cups rice 1 cup toovar dal (ahar) 1/4 cup urad dal 1/4 cup split green gram (green moong dal ) 1/4 cup split Bengal gram ( chana dal ) 1/4 cup wheat (optional) 1 cup sour curds 2 1/2 cups white pumkin ( lauki ), grated 4 tablespoons oil juice of 1/2 lemon 1 teaspoon soda-bi-carb 2 tablespoons sugar 1 teaspoon chilli powder 1/2 teaspoon turmeric powder ( haldi ) 3 tablespoons green chilli - ginger paste salt to taste For the tempering 2 teaspoons mustard seeds 2 teaspoons sesame seeds ( til ) 2 teaspoons carom seeds (ajwan) 1/2 teaspoon asafoetida ( hing ) 4 tablespoons oil Method 1.

Wash and soak the rice and dals together for 4 to 5 hours. Drain and keep aside.

2. Grind to a paste, add the sour curds and allow to ferment overnight.

3. Add the grated pumpkin, 4 tablespoons of oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, green chilli-ginger paste and salt and mix well.

4. Pour this batter into a greased tin or a thali.

5. Four the tempering, heat the oil and add the mustard seeds and fry until they crackle.

Add the sesame seeds, ajwain and asafoetida and continue to fry. When the sesame seeds are golden in colour, pour this over the batter.

6. Bake in a preheated oven at 200 degree C (400 degree F) for 30 to 35 minutes till the crust is golden brown.

Tips The secret of this recipe is an having a thin layer of batter as compared to the traditional preparation in a deep vessel. This allows more uniform and much quicker baking (less)