Delicious spin to regular Dal recipes

• Wash and soak the toor dal till you chop the veggies. Wash and remove the ridges and then peel the skin of ridge gourd completely. Chop the ridge gourd into slices. 
• In a pressure cooker, heat oil. Saute the onions, slit green chillies, curry leaves. Saute tomato pieces and add the ridge gourd slices too. Saute for a minute. Add turmeric powder, red chilli powder, coriander powder and salt. Mix well and add the soaked dal , required water. Mix well. Pressure cook in low flame for one or two whistles. 
• Remove the lid after the steam is released. Mash the dal and vegetables well. Check for taste and add more salt or red chilli powder, if needed. Let it boil for some time if the dal is watery and adjust the consistency. 
• Heat oil or ghee in a kadai and when it gets heated, add some mustard seeds. Let it crackle and then add urad dal, asafoetida, crushed garlic, red chilli and curry leaves. Add this to the boiling dal. Switch off the flame and serve hot with rice. Don’t forget to add a spoonful of ghee while serving.

• Grind ginger, garlic and green chilly to a paste and set aside.
• Take a wide kadai or cooker. Add a tbsp of oil and add the paste to it. Saute for some time and then add the onion juliennes. 
• Saute till it turns transparent. 
• Then add all the powder masalas and mix well. Do not add water. All the masala need to be cooked in the oil itself. 
• Now add the moong dal and fry for a minute. 
• Add the water, required salt and close the cooker. 
• Cook till the moong dal gets cooked. 1-2 whistles should be enough.
• Now open the cooker and mash the dal a little with ladle. 
• Roast the cumin seeds in oil and add it to the cooked dal.
• Add few drops of lemon juice and mix well. 
• Garnish with coriander leaves.

• In a pressure cooker add the moong dal and slightly roast them till the colour of grains change to light brown or till the light roasted smell arises. 
• Allow it to cool for two minutes. Now add 2 cups of water, turmeric and green chillies. 
• Close with a lid and pressure cook for 3 whistles till mushy. 
• Once the pressure releases immediately open the lid and slightly mash the dal. But do not make it into a paste. 
• Add the chopped spinach, salt and a cup of water; allow to boil for some time. 
• Meanwhile, heat a flat pan and add oil; splutter the mustard seeds; add the cumin seeds and red chillies; add curry leaves and fry them together in that oil. 
• Once the curry leaves become crisp, add the cut onion with a pinch of salt and cook till soft. Add the chopped garlic cloves and fry till the raw flavour leaves. 
• Once the spinach gets cooked with the dal (spinach colour should not change to pale as the nutrients get lost if it turns pale), add the tempering with onion and garlic. 
• Bring it to boil and check for salt. Add some if needed and switch off the gas. 

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