Bhinda Ni Kadhi

Ingredients:
 
For the kadhi 
2 cups curds, 2 tablespoons Bengal gram flour (besan), 2 cloves, 1 stick cinnamon, 1 teaspoon cumin seeds (jeera), 2 green chillies, slit, 1 teaspoon grated ginger, 5 to 6 curry leaves, 1/4 teaspoon asafoetida (hing), 1 tablespoon oil, sugar to taste, salt to taste
 
Other ingredients
 
 1 1/2 cups okra (bhindi), cut into 25 mm. pieces , 1 tablespoon oil .

Method:

Heat 1 tablespoon of oil in a pan, add the bhindi and cook till tender. Keep aside.
 
For the kadhi
 
In a bowl, mix the curds with the gram flour so that no lumps remain.Heat the oil in a pan, add the cloves, cinnamon and cumin seeds. When the seeds crackle, add the green chillies, grated ginger, curry leaves and asafoetida.
 
Add the curds and gram flour mixture and about 1 1/2 cups of water and stir continuously till it comes to a boil.
 
Add the cooked bhindi and simmer for 15 to 20 minutes.
 
Season with sugar and salt and simmer for 10 to 12 minutes.
 
Serve hot with khichdi.
 

Meethi Kadhi

Ingredients:

Sour Curd 2 cup, Bengal Gram flour-2 and  1/2 tbsp, Jaggery ( Chopped)-2 and 1/2tbsp, Ginger ( Finely Chopped )-1 Inch Piece, 2 Green Chillies ( Slit and Deseeded ), 10 Curry Leaves, Finely Chopped fenugreek or Coriander Leaves -5 tbsp, Finely Chopped fenugreek or Coriander Leaves-5 tbsp, Salt To Taste
 
Seasoning : 

Oil 1 and 1/2 tbsp, Asafoetida Powder-a pinch, Cloves-4 nos, Cinnamon -1 Inch Stick, Cumin Seeds-11/2 tsp, Fenugreek Seeds -1/4 tsp.

Method:

Whip the sour curd and to it add enough water to get a pouring consistency. Add bengal gram flour to it and mix well. Then to it add chopped ginger, chopped jaggery and salt to taste and mix. Heat oil in a pan or kadhai, season with mustard seeds, fenugreek seeds and curry leaves to it and sauté till they splutter. Next add asafoetida, slit green chillies, cinnamon and cloves. Add curd mixture to it and stir continuously to see that no lumps are formed and the mixture boils well. Cook on a low flame for sometime. Add chopped coriander leaves to it and mix. Check the seasoning and adjust accordingly. Serve hot.

Note : Bay leaves can be used instead of fenugreek / coriander leaves and the dish can be garnished with finely chopped vegetables.
 

Mixed Dal

Ingredients:

1 tbsp. urad (moong dal washed) dal, 1 tbsp. toovar (arhar/yellow lentils) dal, 1 tbsp. moong (yellow dal) dal, 1 tbsp chana (bengal gram dal) dal, 1 tbsp. masoor (split red lentils) dal, 1 tbsp. masoor (split red lentils) dal, 1 tsp mustard seeds, 1 tsp. cumin seeds, 1 stick cinnamon, 2 cloves,4 curry leaves, 4 small red chilies, 3 green chilies, finely chopped, 2 tsp. finely chopped ginger, 2 tsp. finely chopped garlic, 2 tomatoes-roughly chopped, 1/2 tsp. garam masala, 2 tbsp. chopped coriander, Juice of one lemon, 2 tbsp. oil, Salt according to taste.

Method:

Wash all the dals. Soak for 1 hour and then drain.

Add 5 cups of water and cook in a pressure cooker or cook dal till soft on the stove. Heat the oil and fry the mustard seeds, cumin seeds, cinnamon and cloves until they begin to crackle.

Add the curry leaves, red chilies, ginger and garlic and fry for 1 minute. Add the tomatoes and garam masala, the dals, coriander, lemon juice and salt and boil for 8 to 10 minutes.

Serve hot.
 

Moong Dal

Ingredients:

1/2 cup moong dal, 1 cup water, 2 tomatoes (chopped), 1 onion (chopped), coriander leaves to granish, 1 ginger flake (chopped), 4 green chillies (chopped), 1 tbsp jeera, 3 tbsp ghee, salt to taste.

Method:

Wash dal properly and pressure cook it in water. Add more water, if necessary, to prevent drying out. Remove the cooker from the flame after 2 whistles.

Heat the ghee in a frying pan and add jeera. Fry it for a minute on medium heat. Mix green chillies and ginger. Fry again for about 2 minutes.

Add onions now and fry them till they turn light brown. Now add tomatoes and fry for about 10 minutes.

Put salt and coriander leaves. Mix well and fry for a minute. Mix the prepared gravy into cooked dal. Put it in pressure cooker and cook again for 1 whistle.

Moong dal is ready.

Serve with chappatis or plain rice.

Tuver Dal

Ingredients:

1 Cup split red gram, 1 Tomato chopped finely, 2 tbsp oil, 4 cups water, 1 tbs Mustard seeds, 1 tsp cumin seeds, 1 tbsp finely chopped ginger, 2 green chillies slit, 1/2 tsp Asafoetida, 1/2 tsp Turmeric powder, 1 tsp Lemon juice, Jaggery and salt to taste, 4 curry leaves.

Method:

Soak the split tuvar dal in water for about an hour. Combine turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked. Heat over medium flame until it comes to a boil. Now reduce the heat and cook it for 20 minutes, until the gram is fully cooked.

Heat oil and add mustard seeds, cumin seeds and tehn asafoetida. Fry over medium heat for about 2 minutes till the seeds splutter.

Mix this with the cooked red gram and let it come to a simmer. Add rest of the ingredients and simmer for 10 minutes.

Your Tuver dal is ready.