Serves: 4
Cooking time (approx.): 32 minutes
Style: Indian Vegetarian (Gujarati)

INGREDIENTS:

1 cup(s) split red gram (tuvar dal)
1 tomato(es) chopped finely
2 tablespoon(s) oil
1 teaspoon(s) each of mustard and cumin seeds
1 tablespoon(s) finely chopped ginger
2 green chilli(es) slit
4 cups water
4 curry leaves
½ teaspoon(s) each of asafoetida and turmeric powder
a squeeze of lemon, jaggery and salt to taste

DIRECTIONS:

1. Soak the split red gram in water for about an hour. Add turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked. Now, heat on medium level till it comes to a boil and then on low level for about 20 minutes or till the gram is fully cooked.

2. Heat oil in a pan till it is hot and drop in the mustard seeds followed by the cumin seeds and then asafoetida. Fry on medium level for about 2 minute(s) till the seeds splutter. Add this to the cooked red gram and let it come to a simmer.

3. Add the rest of the ingredients and simmer for about 10 minutes.

Serves: 4
Cooking time (approx.): 11 minutes
Style: North Indian Vegetarian

INGREDIENTS:

1 cup(s) split green gram (moong dal)
1 bunch(es) spinach chopped
1 medium tomato(es) chopped
1 medium onion(s) chopped
1 teaspoon(s) cumin seeds
½ teaspoon(s) turmeric powder
1 tablespoon(s) finely chopped ginger
2 green chilli(es) slit
2 flake(s) garlic
2 tablespoon(s) butter / ghee (clarified butter)
red chilli powder and salt to taste
fresh coriander leaves to garnish.

DIRECTIONS:

1. Soak the split green gram in water for about an hour. Grind the garlic, green chilli(es), ginger and onion(s) to a fine paste. Add the turmeric and red chilli powders to the paste and mix. Heat the butter /ghee (clarified butter) in a pan and fry the cumin seeds till they splutter. Add the paste and fry till fat leaves the sides. Now add tomato(es) and salt. Fry / cook on medium level for about 3 minutes.

2. Add the soaked gram and double the water. Cover and boil on medium / low level for about 5 minutes or till the gram is tender.

3. Add the chopped spinach and simmer for about 3 minutes or till the spinach is cooked.
Garnish with finely chopped fresh coriander leaves.

Serves: 4
Cooking time (approx.): 17 minutes
Style: Indian Vegetarian (Maharashtrian)

INGREDIENTS:

1 cup(s) split red gram (tuvar dal)
4 cups water
½ teaspoon(s) turmeric powder
1 teaspoon(s) red chilli powder
1 teaspoon(s) tamarind paste
1 tablespoon(s) jaggery
1 teaspoon(s) ghee (clarified butter)
1 teaspoon(s) each of mustard and cumin seeds
3″ piece ginger finely chopped
4 small green chillies finely chopped
1 teaspoon(s) hot spice mix (garam masala)
asafoetida and salt to taste
finely chopped coriander leaves

DIRECTIONS:

1. Heat the water in a heavy bottomed vessel and drop the split red gram into it. Bring it to a boil. As it boils, add the tamarind paste, jaggery, red chilli powder, turmeric powder and salt. Cook on medium / low heat for 12 minutes or till the gram is soft but not mashed. Keep aside.

2. Heat the ghee (clarified butter) in a pan till very hot . Add the mustard seeds and let them splutter. Now, add the cumin seeds and the asafoetida. Fry on medium heat for 1 minute(s) or till the cumin seeds are a shade darker. Add this to the cooked gram mixture.
3. Add the chopped coriander leaves, green chillies and ginger. Cook covered on medium / low heat for 4 minutes.
Garnish with the garam masala and keep covered for some time before serving.