Dal Makhani

Serves: 4

3/4 cup black urad dal
1/4 cup red kidney beans

Overnight soak urad dal and red kidney beans with water.

3 cups water
1/2 tsp salt

Wash and cook in pressure cooker on medium flame for 5 whistles.

2 tbsp coconut oil
1 bay leaf
1 and 1/2 cup onion, chopped

Heat oil in a pan, add bay leaf, onion, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic grated

Add ginger and garlic, sauté for 30 seconds. 

1 and 1/2 cup tomatoes, chopped

Add tomatoes and cook till they are soft.

1/4 tsp garam masala
1/4 tsp ground black pepper
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tsp salt
1 tsp coriander powder
1 and 1/4 tsp kashmiri red chili powder
asafoetida

Add all the above, mix and cook for a minute.

Add cooked dal and give it a good stir.

1 cups water

Add water and cook for 15 minutes, till dal absorbs flavor and turns thick.

2 tbsp nut milk (optional)
cilantro leaves to garnish

Add nut milk and garnish with cilantro.

Yields: 5 cups dal makhani
Taste Note: Tastes AWESOME I think, didn't get a chance to eat on its own, I mixed this with Varagu and beetroot poriyal.
Source: hebbarskitchen

Tadka Dal

1 Cup Toor Dal

1/3 Cup Onion, Chopped
2 Serrano Peppers, Chopped into Small Round Pieces
2/3 Cup Tomato, Chopped
1/2 Tsp Ginger, Grated

1/2 Tsp Turmeric Powder
1/8 Tsp Asafoetida
3 Cups Water

Clean and wash toor dal. In a pressure pan, add toor dal, serrano peppers, onion, tomato, ginger, turmeric powder, asafoetida, water, mix well. Cook for 15 whistles. Allow it to cool. Mash the cooked dal.

1/4 Tsp Garam Masala Powder
1 Tbsp Cilantro, Chopped
1 and 1/2 Tsp Salt

Add garam masala powder, cilantro, salt and mix well.

2 Tbsp Ghee
1 Tsp Cumin Seeds

2 Red Chilies
1/8 Tsp Asafoetida
1 Tbsp Garlic, Finely Chopped
1/2 Tsp Red Chili Powder

1 Tbsp Cilantro, Chopped

Heat ghee in a small pan, turn the stove to LOW (fry the tempering ingredients at a low flame, so that you won't burn them), add cumin seeds, crackle them, cumin should get fried and not raw but don't burn them.

Add red chilies, asafoetida, garlic, saute till garlic browns.

Add red chili powder and switch off the stove.

Pour the tempering along with ghee to the dal, add hot water and mix. Garnish with cilantro leaves.

Taste Note: Tastes AWESOME with Rice as well as Chapathi
Serves: 4
Yields: 5 Cups
Source: vegrecipesofindia

Dal Palak

1 Cup Toor Dal
1/4 Tsp Turmeric Powder
3 Cups Water

Clean, wash and cook toor dal with turmeric powder and water in pressure cooker for 15 whistles. Allow it to cool and mash the dal.

1/2 Tsp Ginger, Grated
1 Tsp Garlic, Grated
2 Serrano Peppers

Crush ginger, garlic and serrano peppers to a coarse paste in mortar and pestle.

2 Tbsp Ghee
1 Tsp Cumin Seeds
1/3 Cup Onion, Chopped
1/3 Cup Tomato, Chopped

1/8 Tsp Asafoetida
1/4 Tsp Red Chili Powder
1/4 Tsp Coriander Powder

6 Oz TJ Baby Spinach, Roughly Chopped
1 and 1/4 Tsp Salt

1 and 1/2 Cups Water

1/4 Tsp Garam Masala Powder

Heat ghee in a pan, add cumin seeds, when it starts to crackle, add onion, saute till onion becomes translucent.

Add ginger-garlic-serrano pepper paste, saute for a minute.

Add tomatoes, saute till tomato softens.

Add asafoetida, red chili powder, coriander powder and mix well.

Add chopped spinach, saute till spinach wilts.

Add cooked and mashed dal, salt and mix well.

Add water, mix well, simmer to medium and cook for 10 minutes.

Add garam masala powder and mix well.

Soaked the mung beans for 8 hours, used the same measurements and prepared it with Mung Bean, it came out really awesome. 

Taste Note: Tastes AWESOME
Serves: 4
Yields: 4 and 1/2 Cups
Source: vegrecipesofindia

Mashed Mung Beans

(1 cup) 1/2 Cup Mung Beans (1 and 1/2 Cups)
(4) 2 Garlic Cloves (4)
(1/2 tsp) 1/4 Tsp Salt (1 Tsp)
(5 cups) 2 and 1/2 Cups Water (5 Cups)

Clean, wash and cook mung beans with garlic, salt and water for 20 whistles. Allow it to cool, Open the cooker and mash the mung beans.

Alternate: Allow all the above to boil. Simmer in low for 45 minutes.

(2 tsp) 1 Tsp Ghee (1 Tbsp Oil)
(1/2 tsp) 1/2 Tsp Cumin Seeds (1 Tsp)

(1/2 cup) 1/4 Cup Shallots, Chopped (1/2 Cup)
(4) 2 Serrano Peppers, Chopped into 2 Lengthwise Pieces (5)
(2 tsp) 1 Tsp Garlic, Grated (1 Tbsp)
1 Sprig Curry Leaves

Heat ghee in a pan, add cumin seeds, when it starts to crackle, add shallots, serrano peppers, garlic, curry leaves, saute till onion becomes translucent. Add fried items to the mashed mung beans, mix well.

(1/2) 1/4 Tsp Coriander Seeds (3/4)
(1/4) 1/8 Tsp Whole Black Peppers (1/2)
(1? tsp) 3/4 Tsp Salt (1 and 1/2 Tsp)
(1 and 1/2) 1 Cup Water (2 Cups)

Add coriander seeds, whole black peppers, salt, water to the mashed mung beans and mix well. Allow it to boil for 5 minutes, switch off the stove.

1 Tsp Ghee
2 Tbsp Cilantro Leaves, Chopped

Add ghee, cilantro leaves and mix well.

Source: Mom
Taste Note: Tastes AWESOME
Yields: 2 and 1/2 Cups
Serves: 2