Kitty's Kitchen Recipes

Ingredients:

1. 1 cup Chana Dal (Bengal gram)
2. 2-1/2 cups Water
3. 1/4 tsp Turmeric Powder ( for pressure cooking)
4. 1/2 Onion (finely chopped)
5. 2 Tomatoes (chopped)
6. 3-4 Garlic Cloves 
7. 2 Green Chilis (chopped)
8. 2 tsp Red Chili Powder 
9. 1/4 tsp Turmeric Powder 
10. 1 tsp Coriander Powder 
11. 1/2 tsp Garam Masala Powder
12. 1/2 tsp Dry Mango Powder
13. 2-3 tbsp Oil / Ghee
14. A pinch of Asafetida 
15. Salt to taste 

Method: 

• Rinse Chana dal in water and soak for 30 minutes in hot water.
• Then drain the water and add the Chana dal in the pressure cooker.
• Add turmeric powder and water to it and pressure cook until 5-6 whistles on high flame.
• Once the pressure comes to room temperature, check the dal if it's cooked well and set aside. (If it is not cooked add 1/2 cup water and pressure cook for 2-3 whistle more)
• 
  
• Heat oil or ghee in a pan and add garlic, asafetida to it.
• Fry until the garlic turns light brown color.
• Now add onions and fry until they become golden brown in color.
• Add chopped tomatoes, ginger and green chilies.
• Stir well and add red chili powder, turmeric powder, Garam masala powder, dry mango powder and coriander powder.
• Stir and sauté until the tomatoes are softened and the oil starts to leave the sides of the pan.

• Now add the cooked chana dal and add 1/4 cup water.
• Stir well and add some salt to it.
• Cover and cook for 5-6 minutes.
• Once done add chopped coriander leaves.
• Mix well and serve with rice and roti.

Ingredients:

1. 2 cups Spinach (chopped)
2. 1/2 cup Pigeon Peas (toor dal)
3. 1 cup Water
4. 2-3 Tomatoes (chopped)
5. 1 tsp Mustard Seeds (rye)
6. 1 tsp Cumin Seeds (jeera)
7. 1 tsp Black Gram (urad dal)
8. 2 dry Red Chilis 
9. 2-3 Garlic Cloves (chopped lengthwise)
10. 1/4 tsp Turmeric Powder 
11. 2 tsp Red Chili Powder
12. 1-2 tbsp Oil
13. A pinch of Asafetida 
14. Salt to taste 

• Wash toor dal, add water to it and set aside.
• Chop the tomatoes and add them to the toor the dal.
• Pressure cook until 2-3 whistles.
• Once the pressure comes to room temperature mash it and set aside.

• Heat oil in a pan or kadai.
• Add mustard seeds, cumin seeds, urad dal, asafetida and fry until the mustard seeds splutter.
• Now add the dry red Chilis and garlic.
• Sauté until the raw smell of garlic is gone.
• Add the spinach and cook for a minute or two.
• Then add red chili powder, turmeric powder, salt and cook for a minute.
• Add the mashed toor dal to the spinach mixture.
• Add water if required, cover and cook on medium flame for 5-7 minutes.
• Transfer dal to serving bowl and serve hot with rice.

Ingredients:

Method:

• Wash dal and pressure cook with 2 cups of water until 3-4 whistles.
• Once the pressure comes down, mash dal and set aside.
• Heat oil in a kadai or pan.
• Add all the ingredients listed in the temper table.
• Temper it until the mustard seeds crackle.
• Add the garlic and fry for a minute or two.
• Now add in the onions and fry until translucent.
• Add the tomatoes fry for a minutes.
• Add the turmeric powder, red chili powder and salt.
• Mix well and cook until the tomatoes are mushy.
• Add the chopped eggplant, mix well and add the tamarind water to it.

• Cover it and bring it to boil.
• Add the mashed dal, mix well and bring it to boil for about 10-15 minutes on medium to low flame. ( add water if you feel the mixture is thick )
• Once done add the chopped coriander leaves.
• Mix well and serve hot with steamed rice and ghee.