foodatarian.com

Ingredients:
2 cups moong dal,
2 cups sugar,
3 cups milk,
1 1/2 cup ghee,
150 gms khoya,
7-8 almonds,
8-10 pods of elaichi (ground),
A handful of raisins,
Few strands of kesar (saffron),
Few drops of yellow food color.

Method:
Soak the moong dal for 2-3 hours. Then wash it and drain well. Now grind it to a coarse paste. Add little milk and yellow food color while grinding. Place a pan on flame and add milk and khoya to it. Cook stirring continously till it thickens. Heat another pan (heavy bottom and non-stick), add ghee and ground dal paste to it. Cook stirring till it starts leaving the edges of the pan and the mixture is thick and dry. Then add sugar and cook till sugar is dissolved. Now add khoya mixture, remaining milk if required, raisins, elaichi powder, kesar, mix well, garnish with almonds and serve.

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:
For the covering-
2 cups maida (sieved wheat flour),
1 tsp salt,
4 tbsp ghee (homemade unsalted butter),
Water.

For the filling-
250gms moong dal; soaked overnight,
100gms besan or chickpea flour,
1 tsp anardana powder,
1 tsp garam masala,
1 tsp red chilli powder,
1/2 tsp pepper powder,
1/4 tsp citric acid powder,
Salt to taste,
Ghee.

Other-
Oil for frying.

Method:
Knead dough by mixing all the ingredients for the covering.
Grind the dal to thick but coarse paste. Heat ghee in a pan, add besan and roast on low flame, stirring continously till it is fragrant. Then add the ground dal, mix and roast for 7-8 minutes, till the color changes. Add all the other ingredients for filling and cook for 2 minutes.
Heat oil in a kadhai (wok) for deep frying. Then reduce the flame. Make small balls of the dough, roll each ball into a small puri (round shape) cut into half. Now hold the halve in your hand, let the round shape face your body, slowly fold in the straight edge to join extreme corners to form a cone. Seal well, fill in spoonful of filling and seal all the open edges so that the filling doesnt fall out while frying. Now fry each samosa on a low flame till it turns crisp and light brown.
Serve with sweet tamarind chutney.

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.