Coconut green moong curry

Ingredients:

Green moong-2/3 cup
Garlic-4 cloves
Onion-1 medium (I used white)
Tomato- 1 medium
Spring onions-1 bunch
Spinach- 1/2 cup chopped
Coconut milk-1/4 cup
Cilantro-to garnish
Green chillies-4
Oil-2 tbsp
Soy sauce-2 tsp
Chilly flakes-1 tsp
Salt and sugar-to taste

Method:

1. Soak green moong dal with enough water overnight.
2. In a pressure cooker, add oil and saute chopped garlic.
3. Add chopped green chillies, finely chopped onions and onion part of spring onions and saute till soft.
4. Add chopped tomatoes and cook for a couple of minutes.
5. Then add chopped spinach and mix well. Add soy sauce, chilly flakes, salt and sugar and mix well.
6. Now add soaked moong and add enough water to just cover the dal.
7. Pressure cook for 4 whistles.
8. Once the pressure is released, add more water if needed and coconut milk.
9. Add chopped greens and cilantro. Mix well.
10. Serve warm with rice.

Inspired by https://www.instagram.com/reel/C5saDX0y2fr/?igsh=MW9sNzZvbmgwZjd2Mw==

Sambhar in instant pot V2

Ingredients:

Toor dal-1 cup (pressure cook with 3 cups of water in instant pot for 15 min in pressure high mode)
Onion- 1 medium
Tomato- 1 medium
Sorakaya- 1/2 small
Swetha telugu foods sambhar powder- 2 tsp (can add more or less to taste)
Tamarind balls (costco sweet and spicy tamarind balls)-3
Salt-to taste
Oil-2 tbsp
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Turmeric-pinch
Hing-pinch
Curry leaves-5-10
Water-3 cups

Method:

1. Set saute mode on instant pot. Heat oil and add cumin seeds, mustard seeds, curry leaves, hing and turmeric. Allow the seeds to splatter.
2. Add finely chopped onion and saute for couple of minutes.
3. Add chopped tomato and sorakaya pieces.
4. Add sambhar powder, salt, tamarind balls, cooked dal and enough water.
5. Adjust for spices and consistency. Pressure cook in instant pot for 4 min under high pressure mode.
6. Once the steam is released, serve hot with rice, idli, dosa etc.

Restaurant style creamy dal makhani

Ingredients:

Black whole urad dal-3/4 cup
Rajma-1/8 cup
Chana dal-1/8 cup
Salt-to taste
Water-enough for pressure cooking
Butter-2 tbsp
Oil-2 tbsp
Ginger garlic paste-1 tbsp
Green chillies-1
Kitchen king masala-2 tsp
Turmeric-1/2 tsp
Cloves-3
Cardomom-3
Tomato-3 (make into paste)
Kasoori methi-1/2 tsp
Milk-1/4 cup

Method:

1. Soak urad dal, rajma and chana dal in enough water for overnight. Next day rinse properly and keep it aside.
2. Now pressure cook dals with enough water for 1 hr in instant pot under pressure high.
3. Heat oil and butter in a pan and add cloves, cardomom, ginger garlic paste. Saute till the raw smell goes away.
4. Then add tomato puree, green chilly and cook till the oil is released. Now add turmeric, kitchen king masala and salt.
5. Add mashed dal and adjust consistency with water. Add milk.
6. Continue cooking till the dals are nicely mashed and creamy.
7. Add kasoori methi and little bit of butter. Turn off the stove and serve warm with roti or jeera rice.

Dal makhani

Ingredients:

For pressure cooking:

Black whole urad dal-3/4 cup
Rajma-1/4 cup
Chana dal-1/4 cup
Garlic cloves-3
Green chillies-3
Water-4 cups
Salt-1 tsp
Paprika-1 tsp
Pepper powder-1 tsp
Kitchen king masala-1 tsp
Ginger powder-1 tsp
Ghee-2 tsp

Tadka:

Ghee-2 tsp
Cumin seeds-1/2 tsp
Cloves-5
Cardomom-5
Cinnamon-1 in piece
Tomato-1 (make into paste)
Paprika-1 tsp
Kasoori methi-1/2 tsp
Cardomom powder-1/4 tsp

Other ingredients:

Heavy cream-1/4 cup
Milk-3/4 cup

Method:

1. Soak urad dal, rajma and chana dal in enough water for overnight. Next day rinse properly and keep it aside.
2. Now pressure cook dals with all ingredients listed under "pressure cooking" for 1 hr in instant pot under pressure high.
3. Once the pressure is released, turn the saute mode on the instant pot and add heavy cream and milk. Let it come to boil.
4. Meanwhile, prepare tadka by adding ghee to pan and add all masalas except for kasoori methi and paprika. Then add tomato puree and cook till the oil is released. Now add paprika and kasoori methi. Switch off the flame.
5. Add the tadka to boiling dal makhani and adjust for salt. Simmer until it reaches desired consistency.
6. Serve warm with roti or jeera rice.

Menthyala pappu

Ingredients:

Toor dal-1 cup
Fenugreek seeds-3 tbsp
Chilly powder-to taste
Sesame seeds powder-1/2 cup
Salt-to taste
Sugar-optional (for sweet version)

For Tadka:
Garlic-10 cloves
Cumin seeds-1 tsp
Curry leaves-spring
Oil-for tadka

Method:

1. Cook toor dal on stove top till half cooked.
2. Strain water. You can save it and make rasam out of it.
3. Add chilly powder, sesame powder, sugar if making sweet version, salt. Mix and keep aside.
4. Heat oil in a pan and put tadka.
5. Add dal mix to tadka and mix well. Garnish with corriander and serve warm with rice.

Beerakaya pappu

Ingredients:

To pressure cook:

Toor dal-1.5 cups
Beerakaya (peeled and chopped)-1 big
Garlic-5 cloves
Salt-1/4 tsp
Turmeric-1/4 tsp

For tadka:

Ghee-1 tbsp
Cumin seeds-2 tsp
Mustard seeds-2 tsp
Curry leaves-10
Green chillies-5
Turmeric-pinch
Hing-pinch
Salt-to taste

Corriander-to garnish

Method:

1. Wash toor dal. Pressure cook with beerakaya, garlic turmeric, salt and 4 cups of water for 4-6 whistles.
2. Heat oil in a tadka pan. Add cumin and mustard seeds and allow them to splutter.
3. Add curry leaves and cook for 15 sec.
4. Add turmeric, hing and mix well.
5. Now add finely chopped green chillies and cook for a minute.
6.Transfer the tadka to the pressure chopped dal.
7. Adjust for salt and water consistency and cook for simmer for 2-3 minutes.
8. Turn off the stove and garnish with corriander leaves. Serve hot with rice.

Panchratan dal

Ingredients:

To pressure cook:

Toor dal-1/4 cup
Masoor dal-1/4 cup
Chana dal-1/4 cup
Whole moong dal-1/4 cup
Whole urad dal-1/4 cup
Water-4 cups
Salt-pinch

For tadka:

Ghee-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Garlic-4 cloves
Green chillies-5
Turmeric-pinch
Hing-pinch
Red chilly powder-1/2 tsp
Salt-to taste
Onion-1 small
Tomato-1 small

Cilantro-to garnish
Lemon-1/2

Method:

1. Soak all dals in water for 4 hr and pressure cook for 4-6 whistles.
2. For tadka, heat ghee in a pan. Add mustard and cumin seeds and let them splutter.
3. Add smashed garlic and saute for 30 sec.
4. Add green chillies, turmeric, hing, salt and red chilly powder and mix well.
5. Now add finely chopped onions and cook till translucent.
6. Add finely chopped tomato and cook till soft.
7. Add dal to tadka or vice versa and add water to reach desired consistency.
8. Adjust for salt and chilly powder and simmer for 5-10 min.
9. Turn off the stove and add lemon juice. 10. Garnish with cilantro and serve this tasty and healthy dal with rice, fresh lemon and onion.

Dabha style dal fry

Ingredients:

To pressure cook:

Toor dal-1/2 cup
Chana dal-1/2 cup
Water-5 cups
Turmeric-pinch
Salt-1/2 tsp

For tadka 1:

Oil-2 tbsp
Cumin seeds-1 tsp
Ginger-1 in
Garlic-4 cloves
Green chillies-2
Red chilly powder-1 tsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Amchur-1 tsp
Garam masala-1/2 tsp
Salt-to taste
Onion-1 small
Tomato-1 small
Lime-1/2

For tadka 2:

Ghee-1 tbsp
Cumin seeds-1 tsp
Dried red chillies-2
Chilly powder-1/2 tsp  (only if u need more spice)
Garlic-2 cloves cut in round circles

Method:

1. Soak toor and chana dal in water for 30 min and pressure cook with 5 cups of water, salt and turmeric for 6 whistles.
2. For tadka, heat oil in a pan. Add cumin seeds and allow them to splutter.
3. Add finely chopped ginger and garlic and saute for 30 sec.
4. Add finely chopped onions and green and cook till brown.
5. Add finely chopped tomato and cook till mushy.
6. Now add chilly powder, cumin powder, corriander powder, garam masala and amchur. Mix well.
7. Add some water from cooked dal to the pan and allow the mixture to cook on a very small flame for 3-5 min until all the masalas are properly combined with onion-tomato mixture.
8. Add dal to tadka or vice versa along with lime juice and bring it to a boil. Simmer it and cook for 10 min. This is a very important step. After pressure cooking dal, there will be lot of water. During this step, the water evaporates and dal comes to a nice consistency.
9. Adjust for salt and turn off the stove. If you need more spice, add chilly powder in tadka 2.
10. For second tadka, heat ghee in a pan and add cumin seeds, chopped garlic, dried red chilly and red chilly powder. Cook till garlic is nice and brown and add it to the dal. Mix well.
11. Serve with hot steamed rice or jeera rice or roti.

Mah ki dal

Ingredients:

Whole urad dal-1 cup
Onions-2 medium
Tomatoes-2 medium
Curry leaves-10
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Cumin powder-1 tsp
Coriander powder-1 tbsp
Oil-1.5 tbsp
Ginger garlic paste-1 tbsp
Green chillies-4
Red chilly powder-1/2 tsp
Turmeric-pinch
Ghee-2 tsp
Hing-pinch
Garam masala-1 tsp
Amchur-2 tsp
Salt-to taste
Corriander-to garnish
Lemon-1

Method:

1. Soak whole urad dal overnight in enough water.
2. Next day pressure cook for 10 whistles. It is okay to over cook dal but not undercook.
3. Heat oil in a pan and add cumin seeds and mustard seeds. Allow them to splutter.
4. Add finely chopped onions, green chillies and cook till translucent.
5. Add ginger garlic paste and cook till raw smell goes away.
5. Now add finely chopped tomatoes, cover the lid and cook till mushy.
6. Continue to cook onion tomato paste till the oil is released.
7. Add salt, cumin powder, corriander powder, turmeric, amchur and mix well.
8. Add cooked dal along with water and mix well.
9. Adjust for spices, cover the lid and simmer for 20 min. The longer you cook the creamier the dal will become. Mix well in between to prevent the dal from sticking to the pan.
10. Heat ghee in a tadka pan and add hing, chilly powder and garam masala. Roast for few sec and add the spice mix to the dal.
11. Adjust the consistency and turn off the stove.
12. Add lemon juice and garnish with corriander. Serve with rice or roti.

Bengali cholar dal

Ingredients:

Chana dal-1.25 cups
Turmeric-pinch
Salt-to taste
Sugar-1 tsp
Ghee-1 tbsp
Hing-pinch
Cloves-5
Cardomom-5
Star anise-1
Bay leaves-1
Cinnamon-1 inch piece
Cumin powder-1.5 tsp
Red chilly powder-1 tsp
Cashews-5
Corriander-to garnish

Method:

1. Soak chana dal for 2 hr.
2. Pressure cook with 3 cups of water and turneric for 5 whistles.
3. After the pressure is gone, open the lid and cook the dal until the extra water is evaporated and dal reaches your desired consistency. Keep in mind that dal thickets a little bit after it cools down.
4. Meanwhile heat ghee in a pan and add cloves, cardomom, cinnamon, bay leaves, star anise, hing and saute for few sec.
5. Turn off the stove and transfer the tadka to the boiling dal.
6. Add chilly powder and cumin powder. Mix well.
7. Adjust for spices and consistency.
8. Finally add cashews and corriander. Cook for couple minutes and turn off the stove.
9. Serve with jeera rice and raita. 

Dal fry

Ingredients:

To pressure cook:

Toor dal-3/4 cup
Masoor dal-1 cup
Water-4 cups

For tadka:

Ghee-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Ginger-1 in
Garlic-3 cloves
Dried red chillies-3
Green chillies-3
Turmeric-pinch
Hing-pinch
Red chilly powder-1/2 tsp
Salt-to taste
Onion-1 small

Cilantro-to garnish

Method:

1. Soak dal in water for 30 min and pressure cook for 4-6 whistles depending upon the cooker.
2. For tadka, heat ghee in a pan. Add mustard and cumin seeds and let them splutter.
3. Add finely chopped ginger and garlic and saute for 30 sec.
4. Add red and green chillies, mix well.
5. Add turmeric, hing, salt and red chilly powder and mix well.
6. Now add finely chopped onions and cook till translucent.
7. Add finely chopped tomato and cook till soft.
8. Add dal to tadka or vice versa and add water to reach desired consistency.
9. Adjust for salt and chilly powder and garnish with cilantro.
10. Serve this tasty and healthy dal tadka with rice, fresh lemon and onion.

Tomato dal

Ingredients:

To pressure cook:

Toor dal-1.5 cups
Tomatoes-3
Onion-1/2 medium
Garlic-4 cloves
Salt-1/4 tsp

For tadka:

Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Curry leaves-5
Green chillies-4
Onions-2 tbsp chopped
Red chilly powder-1.5 tsp
Turmeric-pinch
Hing-pinch
Salt-to taste

Lemon-1/2
Corriander-to garnish

Method:

1. Wash toor dal. Pressure cook with chopped onions, tomatoes, garlic and some salt for 4 whistles.
2. Heat oil in a tadka pan. Add cumin and mustard seeds and allow them to splutter.
3. Add curry leaves and cook for 15 sec.
4. Add turmeric, hing and mix well.
5. Now add finely chopped onions, green chillies and cook till soft.
6. Add red chilly powder and cook for 30 sec.
7. Transfer the tadka to the pressure chopped dal.
8. Adjust for salt and water consistency and cook for few more minutes.
9. Turn off the stove and add lemon.
10. Garnish with corriander leaves and serve hot with rice.

Dal tadka

Ingredients:

Toor dal-1 cup
Water-4 cups
Ghee-1 tbsp
Jeera-1.5 tsp
Ginger-1 in slice
Turmeric-pinch
Hing-pinch
Green chillies-3
Dried red chillies-2
Curry leaves-5
Salt-to taste
Lemon-1/2
Corriander-to garnish

Method:

1. Wash dal and pressure cook with three cups of water for 4-6 whistles.
2. Heat ghee in a tadka pan.
3. Add jeera and allow it to splutter.
4. Add turmeric, hing and cook for 5 sec.
5. Add grated ginger, curry leaves, chopped green chillies and red chillies. Cook for a minute.
6. Once the pressure goes off, transfer tadka to the pressure cooker and add salt.
7. Add 1 cup of water and mix well.
8. Allow it to come to a boil, check for salt and turn off the stove.
9. Squeeze lemon and garnish with corriander.
10. Serve with rice or roti along with aloo gobi!

Green gram dal

Ingredients:

Green gram-1 cup
Oil-1 tbsp
Cumin seeds-1 tsp
Onion-1 big
Tomatoes-2
Garlic-3 cloves
Ginger-1/2 in
Cinnamon-1/2 in piece
Bay leaves-2
Green chillies-4
Salt-to taste
Chilly powder-optional
Turmeric-1/4 tsp
Corriander powder-1 tsp
Onion, lemon for serving.

Method:

1. Soak green gram dal with enough water for overnight. Next day wash thoroughly and keep it aside.
2. Heat oil in a pressure cooker. Add cinnamon, bay leaves, cumin seeds and allow them to splutter.
3. Add ginger-garlic paste, curry leaves and saute till the aroma comes out.
4. Add hing, turmeric and cook for few sec.
5. Now add finely chopped onion and salt. Cook until slightly brown.
6. Add finely chopped tomatoes and green chillies and cook till oil is released.
7. Add corriander powder, chilly powder, soaked dal and cook for couple of minutes.
8. Pressure cook with 6 cups of water for 8-10 whistles.
9. Once the pressure is gone, remove the lid and check for seasoning and consistency. Mash some dal if you like.
10. You can give additional tadka with cumin seeds, hing and chilly powder if you like.
11. Top off the dal with lemon while serving for freshness.
12. Serve with roti and with onion as a side.

Mango dal

Ingredients:

Raw mango-1 big
Toor dal-1.5 cups
Ghee-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Garlic-6 cloves
Ginger-1/2 in
Hing-pinch
Green chillies-5
Curry leaves-10
Salt-to taste

Method:

1. Soak washed dal with 5 cups of water. Keep it aside.
2. Cube mango into 2 inch pieces and keep it aside.
3. Heat ghee in a pressure cooker.
4. Once the ghee is hot, add cumin seeds and mustard seeds. Allow them to splutter.
5. Now add chopped garlic, grated ginger and saute for 10 sec.
6. Add hing, curry leaves, green chillies and cook for a minute.
7. Transfer soaked dal with water to the pressure cooker. Add salt and check the taste of water.
8. Cook for 5-6 whistles.
9. After the pressure is gone, adjust the consistency of the dal by adding more water or cooking for more time.
10. Serve with rice or roti with pickle and papad.

South Indian Spinach dal

Ingredients:

To pressure cook:

Spinach-8 oz
Onion-1 big (keep 2 tbsp of chopped onion for tempering)
Toor dal-1.5 cups
Water-3.5 cups

For tempering:

Oil-1.5 tbsp
Cumin seeds-1 tbsp
Mustard seeds-1 tsp
Onion-2 tbsp
Green chillies-6
Garlic-2 big cloves
Ginger-1 in piece
Corriander powder-1.5 tbsp
Red chilly powder-1/2 tsp
Tamarind-lemon size ball
Salt-to taste

Method:

1. Pressure cook dal, spinach and chopped onion with 3.5 cups of water for 7 whistles.

2. Extract tamarind juice by adding 1/2 cup of water and microwaving it for 1.5 min. Keep it aside.

3. Heat oil in a small kadai. Add cumin, mustard seeds and allow them to splutter.

4. Add onion and cook till translucent.

5. Now add green chillies, garlic, ginger and cook till raw smell goes away.

6. Add few spoons of pressure cooked dal to kadai and then add corriander and chilly powder. This will prevent the masalas from sticking it to the pan. Mix well and let it cook for a minute.

7. Now transfer the above mix and tamarind extract to pressure cooked dal and let it cook on medium flame for 2-3 minutes.

8. Serve the delicious dal with roti or rice.