Method :
1.Keep the rajma, urad & chana dal soaked in water for 4-5 hours.

2.Pressure cook the dals, then remove into another vessel and simmer for another half an hour till the mixture becomes extremely soft.

3.In another vessel, heat oil and sauté the chopped onions, tomatoes, chili & ginger in it.

4.Add the turmeric and chili powder once the onion-tomato mixture becomes soft.

5.Sauté this mixture till you get a nice aroma, then pour the cooked dal and boil for a while.

6.Add salt accordingly, and just before taking off from the heat add the fresh cream and butter.

7.Sprinkle chopped coriander leaves and serve hot with rice or chapatis.

Method:
1. Wash and soak dal in water for a couple of hours.

2. Heat 1 tbsp. ghee and fry onion, ginger and garlic till soft.

3. Put in the rest of the ingredients along with dal and little water.

4. Cover tightly and cook over a low fire till the dal is tender and quite dry.

5. Mix thoroughly with a spoon.

6. Remove from fire and pour 5 tbsp. of ghee over top before serving.

Ingredients:
Urad dal, with skin ½ cup,Chana dal ¼ cup,Red kidney beans ¼ cup,Onions 2 nos.,Tomatoes 3 nos.,Garlic 8-10 cloves,Green chilies 2-3 nos.,Red chili powder 1 tbsp.,Cumin powder ½ tbsp.,Fresh coriander leaves ¼ cup,Kasuri methi 1 tbsp.,Butter 3 tbsps.


Method:
1.Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.

2.Peel and finely chop onion and garlic. Wash, remove stem and finely chop green chillies. Wash and finely chop tomatoes. Wash and chop coriander leaves.

3.Drain soaked dals, add six cups water and pressure-cook for half an hour or until the dals are completely cooked.

4.Meanwhile, heat oil in a pan, add chopped garlic, stir-fry briefly till golden brown. Add chopped onion, slit green chillies and sauté for four to five minutes or until the onion is golden brown in colour.

5.Add red chilli powder, cumin powder and stir-fry briefly. Add chopped tomatoes and cook on high heat for three to four minutes, stirring continuously. Stir in the cooked dals and butter and mix well.

6.Add salt, chopped coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.

7.Crush kasuri methi between the palms, sprinkle on the dals and serve hot.

Method:
1. Clean and wash the masoor dal. Cook the dal in a pressure cooker with approx.1½ cup of water.

2. Chop the palak leaves and wash them thoroughly.

3. Chop the onions and tomato.

4. Grind the garlic, green chilies and ginger into a fine paste.

5. Heat the oil in a thick bottom vessel, add the jeera, then the onions and cook for a few minutes till onions turn golden brown.

6. Add the ginger-garlic paste, haldi powder, chili powder, the amchur and chopped tomatoes.

7. Stir and now add the cooked masoor dal and the palak leaves.

8. Add the salt. Boil for a few minutes and serve hot.

For the Tempering:
White Butter 60 gms. Tomatoes 60 gms. Yogurt 60 gms. Garam masala 3 gms.

Method:
1. Pick and wash the lentils in running water and soak for an hour, drain and keep aside.

2.Chop the onions and clean, wash and chop the coriander.

3.Wash and finely chop the tomatoes and whisk the yogurt in a bowl.

4.Heat the ghee in a handi, add cumin seeds and saute over medium heat until they begin to crackle.

5.Add onions, saute until brown, add lentils and stir for 4-5 minutes.

6.Then add water, bring to a boil, now add coriander powder, red chilies, Turmeric powder and salt and cover and simmer until lentils are cooked.

7.Mash the lentils lightly against the sides with a spoon.

8.Sprinkle cumin and fennel powder, stir for 2-3 minutes.

9.To prepare the tempering, melt butter in a kadhai, add tomatoes, yogurt and garam masala, and saute on medium heat until the fat leaves the sides.

10.Put in the lentils and stir for 3-4 minutes.

11.Garnish with coriander leaves and this can be served with Phulkas.

Method:
1.Soak urad dal and rajmah overnight.

2.Add both the dals, onion, ginger, garlic, spices and water in a pressure cooker and cook till mixture is tender.

3.Meanwhile fry tomato in a ghee and then add cooked dal, ground chili, coriander leaves and simmer till they are well mixed.

4.Add fresh cream, stir and serve hot with batis.

Method:
1. Keep the lady fingers and the cluster beans whole, only chop off the ends.

2. Wash and soak the dal in water for ½ an hour, then boil with salt and turmeric powder.

3. When the dal becomes tender, churn it well and put in the lady fingers, cluster beans, curry leaves, chopped green chilies, ginger and tomatoes.

4. Make sure there is sufficient water to cook the vegetables and cook them till they are tender.

5. Now heat the oil and put in the asafoetida and cumin seeds.

6. After a couple of seconds, add chili powder and mix this vagar to the dal.

7. Finally add the kokam leaves to the dal and put off the gas.

Method:
1.Soak the beans in water overnight.

2.The next morning add a pinch of sodabicarb and salt.

3.Cook the beans till tender and dry.

4.Make a paste of the onion and garlic.

5.Heat the ghee and fry the paste till golden brown.

6.Add the spices and tomatoes and cook till the ghee floats on the top.

7.Next, mix well the green chillies and lobia to the above and then add half a cup of water.

8.Bring to a boil and cook on a medium flame till the gravy thickens.

9.Garnish with coriander leaves and serve whilst hot

Method:
1. Combine besan and curd thoroughly, add about 2 cups water and turmeric powder. Cook it on slow heat stirring continuously.
2. Heat oil, add mustard seeds, when they crackle add ginger paste, garlic paste, green chillies and curry leaves. Cook for a moment and then add this to kadhi

3. Stir continuously on low heat until kadhi is slightly thick.

4. Remove, adjust salt and serve.

Method:
1. Soak rajmah (red kidney beans) overnight in 5 cups of water.

2. Boil rajmah or pressure cook until soft and fully cooked.

3. Heat oil, add bayleaves, chopped onion and sauté’ onion till golden brown in color. Add Ginger Paste and Garlic Paste. Cook for a minute.

4. Add red chili powder, coriander powder, turmeric powder and cumin powder. Stir and add chopped tomatoes, cook till tomatoes are fully mixed with the masala.

5. Add boiled rajmah and cook on a slow flame for 15 minutes. Add Garam Masala Powder and garnish with chopped fresh coriander.

6. Cook until gravy is thick and rajmah coated with it.

7. Serve hot with steamed rice.

Method:
1. Pick and wash whole black urad. Soak it in 4 cups of water for 8-10 hours.

2. Cook it in 4-5 cups of water along with salt, red chili powder, Ginger Paste and Garlic Paste. Bring it to a boil. Reduce flame and simmer for about an hour or till it is completely cooked and tender.

3. Add tomato puree, butter and Garam Masala Powder and cook on a slow flame for an hour.

4. Add fresh cream, correct seasoning and simmer for another 10 minutes.

5. Serve hot with a bread of your choice. (Chef Kapoor enjoys it with Pudina Paratha !)

Method:
1. Cook the dal in enough water till tender.

2. Pour coconut oil in a saucepan and add salt, mustard seeds, black dal and red chilies.

3. Chop finely the green chilies, ginger, coriander leaves, and when the mustard sputters throw these in, together with the cooked dal.

4. Mix in the grated coconut and sprinkle with lemon juice to taste

Method:
1.Soak the dal overnight in water and in the morning grind it along with the 3 green chilies,¾ tsp.cumin seeds, salt and a little water.

2.Heat oil in a pan, add the mustard seeds and when they start crackling, add the Asafoetida, cumin seeds and green chilies.

3.Next add the gram mixture, turmeric and chili powder with 1 cup water.

4.Cover and cook over a low flame.

5.Once all the water has evaporated and the gram becomes soft remove and serve hot garnished with chopped coriander leaves.