/ gram flour is made into paste and added to the cooked chana dal and boiled till besan is cooked. Finally whole spices are fried in ghee and added to the chana dal curry.

Serve chana dal besan curry with roti, steamed rice or with poori etc..

Makes: around 4 Servings of Curry. Ingredients: Chana dal 1/4 Cup Besan/ Gram Flour 3 Tbsps Red Chili Powder 1/2 tsp Powder a Pinch Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 4 – 5 a Big Pinch 5 Ghee 1 tsp Method of preparation: In a bowl, mix together besan, red chili powder, salt and around half a cup of water to make a smooth paste without any lumps.

Soak chana dal in water for 3 – 4 hours. Bring to boil a cup of water in a saucepot, add chana dal.

Boil till chana dal is cooked and translucent without being mushy. Once chana dal is cooked, lower the flame and stir in besan paste.

Add another half a cup of water and let the besan paste cook for around 3 – 5 minutes. Heat ghee in a small pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, remove from heat and add to the above besan mixture. Stir well and serve chana dal besan curry with roti, steamed rice or with poori etc.

. Notes: Make sure chana dal is cooked right.

Suggestions: Adjust the consistency of the curry with water. For more gravy, add more besan and accordingly add the red chili powder.

Variations: You can also pressure cook chana dal with 3/4 cup or so of water for 2 whistles to cook it. Other Names: Curry (less)

(6?x 6?) square (less)

Dice onion, green chillies and tomato finely. Saute the chopped onion, chillies and tomato until soft, add the cooked dal followed by chilli powder, turmeric powder and salt.

Allow it to boil for a while. Simmer stove and add milk to it mixing it well.

Finally switch off the stove and mix in the lemon juice. Garnish with coriander leaves and serve it hot with roti or any Indian bread.

Recipe courtesy: 4th sense cooking RELATED RECIPES Vegetable dal fry Ridge gourd with chana dal Medhu vada Daliya Cluster beans moong dal curry Ingredients: 2 cups - masoor dal 1 - onion 1 - tomato 2 - green chillies 1 tsp - turmeric powder 1 tsp - chilli powder Salt to taste 1 tbsp - lemon juice 1/2 cup - milk (less)

When the dal is cooked completely, remove from the fire. Heat ghee in a pan and add the cumin seeds.

When the ghee is smoking, add the red chillies and salt and saut till the chillies are crisp. Pour the hot dal over the tempering and cover.

Simmer for some time and serve hot. RELATED RECIPES Dosa batter bonda Lemon dal Instant mango pickle with moong dal Kadala curry with puttu Fish in roasted moong dal gravy Ingredients: 500 gms.

tur dal 2 raw mangoes, peeled and cut into small pieces 10 gms. whole cumin seeds 2 gms.

asafoetida 2 gms. turmeric powder 5 gms.

salt 4 whole red chillies 50 ml. ghee (less)

When the dal is cooked completely, remove from the fire. Heat ghee in a pan and add the cumin seeds.

When the ghee is smoking, add the red chillies and salt and saut till the chillies are crisp. Pour the hot dal over the tempering and cover.

Simmer for some time and serve hot. RELATED RECIPES Dosa batter bonda Lemon dal Instant mango pickle with moong dal Kadala curry with puttu Fish in roasted moong dal gravy Ingredients: 500 gms.

tur dal 2 raw mangoes, peeled and cut into small pieces 10 gms. whole cumin seeds 2 gms.

asafoetida 2 gms. turmeric powder 5 gms.

salt 4 whole red chillies 50 ml. ghee (less)

Remove the dal mixture from the cooker and add the salt and turmeric powder and bring to a boil. Heat oil in a pan for seasoning.

Add the cumin seeds, chopped garlic, asafoetida and broken red chillies, and saute till fragrant. Pour the tadka into the simmering tur dal and mix well.

Now add the milk and cook for 2-3 minutes. Add finely chopped coriander leaves and switch off the flame Serve hot with rice or roti.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Lemon dal Instant mango pickle with moong dal Kadala curry with puttu Fish in roasted moong dal gravy Masoor dal Ingredients: 1/2 cup - tur dal/split pigeon peas 1/2 cup - milk 2 - green chillies 2-4 - dried red chillies 2 - garlic cloves, chopped 1/2 tsp - cumin seeds 1/4 tsp - turmeric powder 1 tbsp - chopped coriander leaves Salt to taste A pinch of asafoetida 2 tsp - oil (less)

Add tomato puree, cook for 2 minutes Then add some water and kasuri methi. Add this masala to the cooked dal and finally the cream.

Image: Flickr/creativecommons roland RELATED RECIPES Tur dal rice Simple beet greens dal Mango greens dal Kheema and val dal masala curry Khatti dal Ingredients: 1 cup black masoor dal 1 cup chopped spinach 1/2 tsp turmeric 1 tsp red chilli powder A pinch of hing 1 tsp ginger-garlic paste 1 chop onion 2 tomato puree 1/2 tsp cumin seed Curry leaves 1 tbsp oil 1 tsp kasoori methi Salt 2 tsp cream (less)

Put the yellow moong dal into the container. Add 4 cups of water and cook the yellow moong dal for 10 min.

Now add grated lauki to it and cook for another 5 min. Now mash nicely these cooked items with a masher.

Add turmeric powder, salt and stir well. Coverand cook for 2 mins.

For tempering: Heat ghee in a small pan; add mustard, cumin and asafoetida. Slit green chillies and add tempering to the dal.

Serve with rice/roti. RELATED RECIPES Fish in roasted moong dal gravy Spicy Goan Baked Fish Masoor dal Rajma paratha Bread cutlet Ingredients: 1 cup - yellow moong dal 1 cup - lauki (peeled & grated) 1 pinch - turmeric powder 1 pinch - asafoetida 1 tbsp - ghee 1/2 tsp - cumin seeds 1/2 tsp - mustard 2 - green chillies, slit Salt to taste (less)

Smash the dal to a nice paste after it is cooked in cooker. Pressure cook Potato and peel the skin and slice it to smaller pieces after it is cooked Finely chop the onions and keep it aside Finely chop the tomatoes and keep it aside Heat oil in a heavy bottomed pan, add poppy seeds, fennel, cinnamon, cloves and fry for a minute and add it to a mixer along with grated coconut Finely grind the ingredients in the mixer to a nice paste add when the oil is hot, add cumin seeds, when the cumin seeds starts to sputter, add chopped green chilli, curry leaves and onion and fry till the onion becomes transparent When the onion is cooked, add chopped tomatoes and when the tomatoes are cooked completely, add smashed dal, ground masala paste, salt, sambar powder and mix well Add necessary water to make it to dal consistency When the dal starts to boil, remove from flame and add coriander leaves and lemon juice and stir well The delicious lemon dal is ready to serve with Chapti/Roti/Veg pulo.

Recipe & image courtesy: www.subbuskitchen.

com RELATED RECIPES Instant mango pickle with moong dal Rose water lemonade Millet lemon bhath Kadala curry with puttu Fish in roasted moong dal gravy Ingredients: Moong dal 1/2 Cup Chopped Ginger 1 teaspoon Turmeric powder 1/4 teaspoon Potato 1 Onion 2 Green chilli 2 Cumin Seeds 1/2 teaspoon Curry Leaves, a few Tomato 2 Salt To Taste Sambar powder 1/2 teaspoon Lemon 1 Corainder leaves, a few Oil 1 1/2 tablespoon For grinding: Grated Coconut 1 1/2 tablespoon Poppy seeds(Kasa kasa) 1/2 teaspoon Fennel(Sombu) 1/4 teaspoon Cinnamon 1/2 inch piece Cloves 2 (less)