500 grams of Channa (boiled)
1 tsp turmeric
1 tsp coriander powder
1 tsp chilli powder
1 tsp cholay masala (shan)250/300 grams of Red lentil
4/5 boiled hard eggs
2 tomatoes
1 medium onion
1/2 ghee/oil
1 tsp Ginger/Garlic

Garnish:

Chopped Coriander leaves
Green Chilies

Preparation:

Heat up oil in pot add the ghee/oil and heat it up throw in some onions anc fry it until golden brown , add ginger, garlic, tomatoes straight after that give it a good mix and now mix the boiled chana to it. let it smeam for about 10mins and than add all the spices as above, after that add 3 cup of water and let it boil and as soon as cholay starts boiling start slowing putting the washed red lentils and mix it well , decrease heat to low heat and it cook in low heat for around 25 mins or so until it has cooked. Another small pot put in 4/5 eggs and boil it hard , and after the cholay is cooked cut the eggs in half and put it in the cholay! Enjoy with naan or roti!

2 cups Daal (Any sort of pulse you desire).
Water As requirad
1 tsp Peppers
Cinnamon one inch piece
6 green chillies
1 cup ghee
Salt To taste
Red chilli powder To taste
1/2 tsp Turmeric powder
1 tsp Garam masala
2 Tbsp Ginger and garlic paste
2 Onions (cut to slices)
2 Tomatoes(cut into small cubes)

Lemons(optional) For garnishing
Mint leaves(optional) for garnishing
Fresh carder(Dhania) for garnishing(optional)

Preparation:

Soak the pulse in water over night. Take it in a pot, add water enough to make it tender. Add salt , red chilli powder, turmeric powder, peppers, cinnamon, and green chillies to it. Boil until the pulse becomes tender and homogenious with water. Never stir while boiling with any steel utensile otherwise daal will turn hard.
In a frying pan, take ghee, add onion slices on melting and fry till they get light brown. Add ginger and garlic paste to it. After a short while add tomatoes, a pinch of salt, red chillies and fry till the mixture turns into a smooth gravey.
Add this mixture to the boiling daal and stir with any wooden spoon. Dish out and garnish with garam masala, mint leaves and lemon slices. Serve with rice.

1 lb. great northern or small     white beans
2 lbs mixed beans – Great Northerns, Romans, and random mix.
1 tsp salt(omitted)
1 tsp dry mustard
2 tsp dry mustard
1/2 tsp fresh ground black pepper
1/2 tsp black pepper from a bottle
A dash of hot sauce
1 heaping tsp hot chili condiment
1/2 cup chopped onion
1 1/2 cup coarse chopped onion
1/4 cup molasses or honey
1/2 cup (scant) honey
1/4 cup brown sugar
8 tsp white sugar
1/4 cup cider vinegar
1/2 cup white vinegar

Preparation:

Presoak beans.  Drain.  Combine dry ingredients and mix with beans; stir in other ingredients.  Pour into 1 1/2 qt. or 2 qt. baking dish or bean pot. Pour in boiling water to cover.  Cover.  Bake at 300 degrees for 6 hours; add a bit of boiling water if needed.  (Crock-pot method: cook on low 8-10 hours.)

1 cup Masoor daal
3 cup water
1 tsp. red chilli powder
1 tsp. salt
1/4 ts turmic (Huldi)
2 green chilli chopped
2 tsb fresh coriander chopped
1 ts level garam masala

For Bhagaar (Turka)
1/4 cup oil or ghee
2 cloves finely chopped garlic
1/2 tsp. Zeera

Preparation:

Wash daalin a few changes of water, until the water runs clear. then laeve it to soak in cold water for about 25 minutes.
Drain the daal and put it in the cooking pot with water salt, red chilli powder and cook for 20 to 30 minutes or until daal is very tender. When daal is cooked it should look like creamy soup (you may have to add more water if the lentil is not creamy ) and cook for furtur 10 to 20 minutes.
To make the bhagaar, heat oil in a frying pan add the garlic and fry until light brown , at this point add Zeera and fry for few seconds and pour over the lentil and stir and cook for few minutes. Pour in a serving dish and garnish with coriander and green chilli. Sprinkle garam masala over it.
Serve with plain boiled rice or chapati.

Ingredients:

2 Cups red or black daal
All spices depend on your taste.
2 teaspoon red chilli powder
1/2 teaspoon turmeric,(Haldi)
Salt to taste
5 pieces of garlic
2 teaspoon cumin (Zeera)
1 stalk Corriander (Dhania)
5 green chillies

Preparation:

First take out all little stone from daal, and then wash the daal. In a big saucer put in daal with 4 cups of water mix in the red chilli, haldi and salt. Let daal half boil, after daal has half boiled grind garlic and green chillies together. In a small frying pan warm a little oil and put in garlic and chilli paste also adding the cumin until brown. Then put in the half cooked daal. Let the daal cook with the fry masala and corriander all put together. Cook altogether for 10-15 min untill done. Serve with pickle and white rice.

Masoor ki daal 1 cup.
Salt 1 tsp or according to taste.
Red chilli powder 1 tsp.
1 tomato .
Oil 4 tablespoons.
Turmeric (haldi) powder half a tsp.
2 whole red chillies preferably round ones.
Half tsp white Zeera
Garlic half a tsp.
Half lemon.

Lemons(optional) For garnishing
Mint leaves(optional) for garnishing
Fresh carder(Dhania) for garnishing(optional)

Preparation:

Soak daal in water for atleast 1 hr. After that put in in a pot with 4 glasses of water and add Salt, red chili powder, haldi and tomato. Let it cook for 30-40 minutes or until the daal is pasty and tender. Add the lemon juice in it and let it cook for another 10 minutes. Watch that the daal doesn’t become thick. Keep stirring after every 10 min throughout. When the daal is neither thick nor too liquidy remove from heat.on a side heat oil in a frying pan and add garlic ,red chillies (whole)and white Zeera. Cook for a minute and pour on the daal.Khatti daal is ready. Eat with chawal and you will love it.

1 cup chana daal (soaked for an hour but not neccasary)

1 tsp haldi
1 tsp salt or to taste
1 onion chopped 3 cloves garlic minced

1/4 cup ghee or half stick of butter
3 cloves garlic minced
Green chili or red chili to taste
1 tomato chopped
1 tsp ground coriander

1/4 tsp zeera ground and 1 tbs. chopped cilantro (hara dhania) for garnish

Preparation:

Add the daal in a small sauce pan with 1 glass of water to cover the daal add 1/2 tsp haldi ,1 tsp salt and bring to a boil. Cook until the daal is tender but not to soft. In another pot sautee the onions and garlic until they are golden. Add tomato, half tsp haldi, pepper and spices. Cook until tomato is tender. Add the daal including the water that it cooked in. bring to a simmer and cook until desired thickness.

2 cups daal channa (gram lentils)
6 cups water
2 tsp garlic paste
2 teaspoons ginger paste
1 1/2 teaspoons chili powder
1 tsp coriander powder
1/4 tsp turmeric powder (haldi)
1/4 cup oil

1 medium onion sliced
12 tsp cumin seeds (zeera)
2 whole dried red chilies, crushed
1 tsp garam masala powder
3 tablespoons coriander leaves, chopped
3 green chilies
2 tsp salt

Preparation:

1. Pick over the lentil thoroughly and wash in several changes of water. Soak the lentil in plenty of water for 3-4 hours.

2. Put the drained lentil in a heavy medium skillet; add water, garlic and ginger paste, chili powder, turmeric, coriander powder and salt.

3. Place the skillet over high heat and bring the lentil to a boil then reduce heat to low, cover and simmer until lentil is tender and slightly mushy, about 25-30 minutes. (Add more water, if all the water has evaporated and the lentil is still hard.) Transfer lentil to a serving dish and cover with the lid to keep the lentil hot.

Prepare baghar:
Heat oil in a small frying pan, add sliced onions and stirring frequently saut until the onions turn golden, add cumin seeds, as soon as the cumin seeds splutter, add crushed dry red chilies and at once pour it over the lentil. Sprinkle garam masala and replace the cover on the serving dish 34 minutes to infuse the aroma. Sprinkle dal with coriander leaves and chopped green chilies and serve.

Ingredients:

2 tbs ghee

1 cup split yellow moong dal
1 1/2 cup sugar
1/2 cup fresh grated coconut
1/4 cup chopped cashewnuts
1 tsp cardamom powder
pinch of salt (optional)
oil for deep frying

Preparation:

Soak moong dal for an hour, drain and grind to a fine paste adding a 3-4 tbsps of water. You can even grind it without adding any water. Heat a heavy bottomed vessel and add the sugar, the ground dal paste, grated coconut, cashewnuts and mix well. You will find that the sugar melts and the mixture begins to form bubbles while cooking. Cook this mixture on low heat, stirring continuously till it forms into a thick lump. Remove from heat and mix cardamom powder and pinch of salt.Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it. Using a flat laddle which has been oiled and gently spread the mixture to form 1/2″ layer and cool. Cut into desired shape and separate the pieces very carefully lest they break and keep aside. Heat oil in a wide heavy bottomed vessel and deep fry the squares till golden brown. You can deep fry a batch of six to eight depending on the size of the vessel.Serve warm or cold. Store in an air tight container as they last for at least 4-5 days.