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Ingredients: (Makes around 5-6 small parathas)
1/2 cup leftover dal (any prepared dal like moong, tuvar, etc.),
1 tbsp gramflour (besan),
Wheat flour as required,
1 tsp ginger-garlic paste,
1 small chilli; finely chopped,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp roasted cumin (jeera) powder,
3/4 tsp coriander (dhania) powder,
2 tbsp chopped coriander leaves,
Salt to taste,
Oil for frying.

To serve-
Yogurt or any chutney of your choice.

Method:
In a large mixing bowl combine your leftover dal, ginger-garlic paste, chilli, turmeric and red chilli powder, cumin and coriander powder, coriander leaves, salt and mix well. Now add besan and slowly add wheat flour little at a time. Keep mixing and knead a dough. Add wheat flour as needed. Also add 1 tsp oil while kneading the dough. When dough is ready, apply some oil to your palms and knead well. Set this dough aside for at least 30 minutes.
Later make bigger balls than the size of a lemon, dust with flour and roll parathas. Heat a griddle, apply little oil or butter and roast the parathas from both sides till they are cooked from all sides.
Serve with yogurt (curd) or chutney.

Ingredients:
1 cup tuvar dal (red lentils without skin),
1 bunch palak (spinach leaves),
1 tsp rai (mustard seeds),
1 large onion; diced,
6-7 cloves garlic, crushed,
3 small tomatoes,
1-2 green chillies as per taste; slit lengthwise,
1/2 turmeric powder,
1/4 tsp heeng (asafoetida),
Salt to taste,
Oil for frying.

Method:
Wash the dal and add garlic to it. Pressure cook dal and whole tomatoes separately. Wash the spinach leaves and chop them coarsely. Heat oil in a kadhai, add mustard seeds and let them splutter, then add asafoetida, green chillies and onion. Fry the onion till it changes color. Then add palak leaves and let them cook properly. Peel the boiled tomatoes and mash them. Mash the dal. Add the tomato pulp to the spinach and fry for 2 minutes. Then add mashed dal, salt to taste, little water if required and let it boil. Serve with parathas, rotis or pulao.

Ingredients:
1 cup tuvar (toor / arhar) dal (red gram lentil),
1 tomato, chopped,
1 cup boiled mixed vegetables (potato, drumsticks, bottle gourd, etc),
1 green chilli; slit lengthwise,
1/2 tsp turmeric powder,
Salt to taste,
Water.

For seasoning-
1 tsp mustard seeds (rai),
1/2 tsp asafoetida (heeng),
1 tsp cumin seeds (jeera),
1/2 tsp fenugreek (methi) seeds,
8-10 curry leaves,
2 dry red chillies,
1/4 tsp turmeric powder,
1 tsp sambar masala,
1 lemon size ball tamarind; soak in warm water for 20 minutes, drain and separate pulp (or use 2 tbsp tamarind paste),
1 onion, chopped,
2 tbsp chopped coriander leaves,
Salt to taste,
Water,
Oil.

Method:
Wash and soak the dal for 4-5 hours. Pressure cook dal along with tomatoes, green chilli, turmeric powder, little salt and water, upto 3 whistles. If you do not soak the dal then pressure cook for more time. Remove and mash the dal well.
Heat oil in a kadhai, add mustard seeds. When they splutter add asafoetida, cumin seeds, methi seeds, red chillies, curry leaves and onion. Let it saute on a low flame for few minutes. Then add turmeric powder, sambar powder and tamarind pulp. Mix well and cook for 2 minutes. Add vegetables along with the water in which they were cooked, cover and cook for 2 minutes. Add mashed dal, stir, add water if required and bring to boil. Add salt, stir and garnish with coriander leaves. Serve hot with idlis, dosas, wadas and steamed rice.

Ingredients:
1 cup masoor dal + 2 tbsp sabut udad dal; soaked in little water as much time as possible,
4-5 cloves garlic; chopped,
1/2″ ginger; chopped,
1 onion, chopped,
2 tbsp tomato puree,
1/2 tsp ginger-garlic paste,
1/2 tsp jeera (cumin seeds),
1/2 tsp heeng (asafoetida),
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp dhania (coriander) powder,
1/2 tsp garam masala,
1/2 cup cream; beaten,
Chopped coriander leaves to garnish,
Salt to taste,
Water,
Oil or butter for frying.

Method:
Pressure cook both the dals, chopped garlic and ginger, little salt and water for upto 5-6 whistles. Remove and coarsely mash. Heat oil or butter in a kadhai (wok) add jeera, asafoetida and chopped onion and fry for 5 minutes on low flame. Then add the tomato puree and let it fry for 2 minutes. Then add turmeric powder, red chilli powder, dhania powder, garam masala and fry this masala for 2 minutes. Then add mashed dal to it. Mix well, add little water if required and let it boil. Reduce the flame, add salt, beaten cream and chopped coriander leaves, mix and let it simmer for 4-5 minutes. Serve with parathas or rice.

Ingredients:
10gms chana dal (gram),
5 gms udad dal (split black gram skinned),
5 gms moong dal (split green gram),
5 gms tuvar dal (yellow lentils),
5 gms masoor dal (black lentils),
1/2 tsp jeera (cumin seeds),
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp dhania (coriander) powder,
1 small onion; finely chopped,
1/2 tsp green chilli paste,
1/2 tsp garam masala,
1 tbsp yogurt (curd or dahi),
1 tbsp ghee (butter),
3 tbsp chopped coriander leaves.

Method:
Wash and soak all the dals for an hour in water. Then boil these dals and mash them. If you pressure cook them then cook upto 4 whistles, else if you are cooking in an open pot then cook for 45 minutes and keep checking. Heat ghee (butter) in a pan, add chopped onion, saute for 5 minutes on low flame. Then add the green chilli paste and fry for 2 minutes. Now add all the spices, mix well and cook for a minute. Then add the cooked dal to it. Mix, add some water if required and then bring to boil. Add salt, mix, add beaten yogurt and mix. Remove from flame and garnish with chopped coriander leaves.