Daal Batata Amti

Time 30 min

Ingredients

Potatoes medium size 2

Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder 1.5 tsp+ ginger garlic paste 1/4 tsp/ kanda lasun chatney 2 tsp

Water 3 cups

Oil 1 tbsp

Salt to taste

Method

Wash and cook daal and potatoes in cooker till 3 whistles. Allow it to cool. Peel potatoes and cut into cubes.

Heat oil in vessel. Add onion, fry till it turns golden brown. Then add red chili powder + ginger garlic paste / kanda lasun chatney. Fry for about 3-4 min. Then add cooked tur daal and potatoes. Then add 1 cup of water and salt. Mix well and cook for 10-15 min. Switch off the flame and serve hot with bhakari or rice. 

Whole Moong Curry / Mugachi Amti

Time 30 min
Ingredients
Moong beans /Whole green gram 1 cup

Finely chopped onion 1 big size

Grated tomato 1 big size

Red chili powder / Kolhapuri masala 2 tsp

Cumin seeds 1/4 tsp

Kokum 3-4

Jaggery 1/2 tsp

Turmeric powder 1/4 tsp

Goda masala 1/4 tsp

Fresh grated coconut 2 tsp

Water 2 cup or more

Oil 2 tsp

Salt to taste

Method

Do not soak moong beans but directly cook in pressure cooker. Add water upto moong beans level. (U may add 2-3 tsp water more) SO to avoid overcooking.  

Heat oil in pan, add cumin seed, after it crackles add onion saute till onion turns golden brown. Then add tomato fry for 3-4 min. Then add cooked moong, fry well for 5-6 min, then add Red chili powder / Kolhapuri masala, Turmeric powder, Goda masala fry for about 2-3 min. Stir fast to avoid burning. Now add water, kokum, jaggery, coconut and salt. Mix well. Cook on low flame for about 5-6 min. Serve with chapati or rice. 

Katachi Amti / Spicy Chana Daal Curry

Time 30 min

Ingredients

Chana daal / chichpeas 1 cup

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Garam masala 1/4 tsp

Whole masala: 3-4 cloves+Pepper corn 3-4+ Cinnmon 1/2 inch

Masala paste: Fresh coconut 2 tbsp+Ginger 1 inch+Garlic 3-4+ Roasted sesame seeds 1tsp=make smooth paste in blender

Water 1 cup

Oil 2 tbsp

Salt to taste

Method

Cook chana daal in cooker for 2-3 whistles. Allow it to cool.

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustards seeds pops out, add whole masala. Then add masala paste, fry for about 2-3 min. Then add red chili powder, turmeric powder, cumin coriander powder mix well. Immediately add cooked daal, 1 cup  of water, mix well. Then add dry kokum and salt. cook on low flame for 10-15 min. Switch off the flame allow it to cool. Serve with rice.

Tip

More u cook more it tastes.

Boiled Chana Dal & water for amti

Katachi Amti / Spicy Chana Daal Curry

Time 30 min

Ingredients

Chana daal / chichpeas 1 cup

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Garam masala 1/4 tsp

Whole masala: 3-4 cloves+Pepper corn 3-4+ Cinnmon 1/2 inch

Masala paste: Fresh coconut 2 tbsp+Ginger 1 inch+Garlic 3-4+ Roasted sesame seeds 1tsp=make smooth paste in blender

Water 1 cup

Oil 2 tbsp

Salt to taste

Method

Cook chana daal in cooker for 2-3 whistles. Allow it to cool.

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustards seeds pops out, add whole masala. Then add masala paste, fry for about 2-3 min. Then add red chili powder, turmeric powder, cumin coriander powder mix well. Immediately add cooked daal, 1 cup  of water, mix well. Then add dry kokum and salt. cook on low flame for 10-15 min. Switch off the flame allow it to cool. Serve with rice.

Tip

More u cook more it tastes.

Boiled Chana Dal & water for amti

Daal Chakoli / Daal Dhokli / Indian Pasta

Time 25 min

Ingredients

For daal

Pigeon peas / tur daal 1 cup

Asafoetida 1/4 tsp

Chopped coriander leaves 2 tsp

Chopped green chilies 3-4 

Jaggery 1/2 tsp optional

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 2 -3 cups

1tbsp or less

Salt to taste

For dough

Wheat flour 1 cup

Water 1/2 cup

Oil 2 tsp

Salt to taste

Method

Knead the dough like chapati dough. Divide into 3-4 ball. With rolling pin, roll and male chapatis.  With the help of knife make small pieces of chapatis of 1 inch in size. Keep it side.

Wash daal, add asafoetida, jaggery and water cook in pressure cooker for 3-4 whistles. Allow it to cool. In a pan heat ghee add cumin seeds, Green chilies, turmeric powder, cooked daal and  salt. Mix well. Cook for 5 min, then add small pieces of chapatis, cook for 6-7 min. Garnish with coriander and serve hot. It is said that it is a one pot meal.  

Tip

U can make different types of daals, with red chili powder, adding tomatoes or tamarind. Even moong daal dhoklis tastes good.  

Acknowledgement

This recipe is contributed by my sister Varsha.

Daal Chakoli / Daal Dhokli / Indian Pasta

Time 25 min

Ingredients

For daal

Pigeon peas / tur daal 1 cup

Asafoetida 1/4 tsp

Chopped coriander leaves 2 tsp

Chopped green chilies 3-4 

Jaggery 1/2 tsp optional

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 2 -3 cups

1tbsp or less

Salt to taste

For dough

Wheat flour 1 cup

Water 1/2 cup

Oil 2 tsp

Salt to taste

Method

Knead the dough like chapati dough. Divide into 3-4 ball. With rolling pin, roll and male chapatis.  With the help of knife make small pieces of chapatis of 1 inch in size. Keep it side.

Wash daal, add asafoetida, jaggery and water cook in pressure cooker for 3-4 whistles. Allow it to cool. In a pan heat ghee add cumin seeds, Green chilies, turmeric powder, cooked daal and  salt. Mix well. Cook for 5 min, then add small pieces of chapatis, cook for 6-7 min. Garnish with coriander and serve hot. It is said that it is a one pot meal.  

Tip

U can make different types of daals, with red chili powder, adding tomatoes or tamarind. Even moong daal dhoklis tastes good.  

Acknowledgement

This recipe is contributed by my sister Varsha.

Split Black Lentil Tomato Curry / Urad Daal Amti

Time 45 min

Ingredients

Black lentil  with skin 1 cup

Finely chopped tomato 2 big size

Water 2 cups

Ginger Garlic paste 1 tsp

Red chili powder 1 tsp

Garam masala 1/2 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Oil 1 tbsp

Salt to taste

Method

Wash daal, soak in water for about 2 hours. Then put in cooker along with chopped tomatoes, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the oil in pan. Add cumin seeds, red chili powder, garam masala, ginger garlic paste, Turmeric powder, fry for 2-3 min. Then add 3 tbsp water, and salt and cook for 10 min. Then add cooked daal into the pan. Then cook daal on low flame about 15 to 20 min. More it is cooked more delicious it tastes.

Tip

U can add more red chili powder if you want more spicy.

Drumstick Yellow Daal / Shevgyache Varan

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Green chilies 2 -3

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped tomato 2 big size

Tamarind  paste 1/4 tsp

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Oil 2 tsp

Coriander grated coconut for garnishing

Method

Wash daal, then add it in cooker along with tomato, drum stick, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves, chilies. Mustard seeds will pop out then add turmeric powder immediately add 1-2 tsp water. Then add cooked daal, tamarind paste in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of curry should be not thick nor thin.

Tip

If u wish chopped onion can be added after the seasoning. Fry for sometime then add daal.

Split Yellow Lentils / Moong Daal Varan

Time 25 min

Ingredients

Split yellow lentils / Moong daal 1 cup

Asafoetida 1/4 tsp

Chopped coriander leaves 2 tsp

Jaggery 1/2 tsp optional

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 2 -3 cups

Lemon juice 1/4 tsp

1tbsp or less

Salt to taste

Method

Wash daal, add asafoetida and water cook in pressure cooker for 3-4 whistles. Allow it to cool. In a pan heat ghee add cumin seeds, turmeric powder, cooked daal, salt, jaggery. Mix well. Cook for 10 min, garnish with coriander and grated coconut.

Pigeon Peas Plain Daal / Turichya Daliche Varan

Time 25 min

Ingredients

Pigeon peas / tur daal 1 cup

Asafoetida 1/4 tsp

Chopped coriander leaves 2 tsp

Jaggery 1/2 tsp optional

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 2 -3 cups

Lemon juice 1/4 tsp optional

1tbsp or less

Salt to taste

Method

Wash daal, add asafoetida and water cook in pressure cooker for 3-4 whistles. Allow it to cool. In a pan heat ghee add cumin seeds, turmeric powder, cooked daal, salt, jaggery. Mix well. Cook for 10 min, garnish with coriander.

Tip

U can add lemon juice at the end, it taste wonderful.

Drumstick Zunka / Shevga Shengyacha Zunka

Time 30 min

Ingredients

Besan / Chickpeas flour 1 cup

Drumstick 2-3 cut into pieces

Chopped onion 1 medium size

Red chili powder 1 -2 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Oil 2 tbsp

Water  2 to 2.5 cups

Salt to taste

Chopped Coriander for garnishing

Method

Take drumstick and water, boil for 10 -12 min, till drumstick becomes tender. Switch off the flame. Keep it aside.

In a pan heat oil, add mustard and cumin seeds. After seeds pops out, add onion, fry till golden brown. Then add red chili powder, turmeric powder, fry for 1-2 min. Then add water in which drumstick is boiled. Add salt. Mix well. Then boil this mixture, then with spoon slowly add besan into the pan and stir continuously. Cover with lid. Cook for 5-6 min. Then turn off the flame. Garnish with the coriander. Zunka should not be too thin or thick.

Tip

To make simple, u can add water to the besan to make paste, which u can add instead of just adding besan. Use water which is used for boiling drumstick.

It taste wonderful with bhakari.

Drumstick Zunka

Time 30 min

Ingredients

Besan / Chickpeas flour 1 cup

Drumstick 2-3 cut into pieces

Chopped onion 1 medium size

Red chili powder 1 -2 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Oil 2 tbsp

Water  2 to 2.5 cups

Salt to taste

Chopped Coriander for garnishing

Method

Take drumstick and water, boil for 10 -12 min, till drumstick becomes tender. Switch off the flame. Keep it aside.

In a pan heat oil, add mustard and cumin seeds. After seeds pops out, add onion, fry till golden brown. Then add red chili powder, turmeric powder, fry for 1-2 min. Then add water in which drumstick is boiled. Add salt. Mix well. Then boil this mixture, then with spoon slowly add besan into the pan and stir continuously. Cover with lid. Cook for 5-6 min. Then turn off the flame. Garnish with the coriander. Zunka should not be too thin or thick.

Tip

To make simple, u can add water to the besan to make paste, which u can add instead of just adding besan. Use water which is used for boiling drumstick.

It taste wonderful with bhakari.

Drumstick Red Daal / Shevga Shengyachi Tikhat Amti

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Red chili powder / Kolhapuri kanda lasun chatney 2 tsp

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped Tomato 2 big size

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Oil 2 tsp

Coriander for garnishing

Method

Wash daal, add it in cooker along with tomato, drum stick, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add Red chili powder / Kolhapuri kanda lasun chatney and turn the flame low immediately. Then add cooked daal in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of sambar should be not thick not thin.

Tip

U can add tamarind instead of tomato in daal after seasoning.

Drumstick Red Daal

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Red chili powder / Kolhapuri kanda lasun chatney 2 tsp

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped Tomato 2 big size

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Oil 2 tsp

Coriander for garnishing

Method

Wash daal, add it in cooker along with tomato, drum stick, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add Red chili powder / Kolhapuri kanda lasun chatney and turn the flame low immediately. Then add cooked daal in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of sambar should be not thick not thin.

Tip

U can add tamarind instead of tomato in daal after seasoning.

Tadka Daal

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Garlic cloves slices 1 tsp

Red chili powder 1 tsp

Pinch of asafoetida

Salt to taste

Oil 1tsp

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Red chilies 3-4

Oil 2 tsp

Method

Wash daal, add it in cooker, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 1tsp oil in pan. Add chopped garlic and pinch of asafoetida, fry till garlic turns golden brown now add red chili powder stir for 1 min then add cooked daal immediately. Cook for about 10-15 min. The consistency of daal should be thick. Switch off the flame.

Seasoning at the time of serving 

Heat the 2 tsp oil in saute pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add red chilies and turn off the flame immediately. Add this seasoning on daal and serve.

Tip

U can add more red chili powder  if you want spicy tadka daal. Keep in mind that garlic is also spicy, so adjust the red chili powder and garlic accordingly.

Sambar

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Red chili powder 1 tsp

Sambar powder 1 tsp

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped tomato 2 big size

Carrot 1 medium size cut into cubes

Potato 1 medium size cut into cubes

Red pumpkin 50 gms (8-10 small cubes of 2 inch size)

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Red chilies 3-4

Oil 2 tsp

Method

Wash daal, add it in cooker along with tomato, drum stick, carrot, potato, red pumpkin, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add red chili powder, sambar powder and red chilies and turn the flame low immediately. Then add cooked daal in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of sambar should be not thick not thin.

Tip

U can add tomato puree instead of tomato after seasoning. 

U can also add tamarind / dry kokum in daal after seasoning.

I cook all vegetables along with daal to save time. 

Some times i cook all vegetables  in microwave at 900 watt for about 8-10 min. This also tastes good.

Sambar

Time 30 min

Ingredients

Tur Daal (Pigeon Peas) 1 cup

Water 2 cups

Red chili powder 1 tsp

Sambar powder 1 tsp

Drum sticks 2 (cut into small pieces of 2 inch size)

Chopped tomato 2 big size

Carrot 1 medium size cut into cubes

Potato 1 medium size cut into cubes

Red pumpkin 50 gms (8-10 small cubes of 2 inch size)

Salt to taste

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Red chilies 3-4

Oil 2 tsp

Method

Wash daal, add it in cooker along with tomato, drum stick, carrot, potato, red pumpkin, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 2 tsp oil in pan, add mustard seeds, cumin seeds, curry leaves. Mustard seeds will pop out then add red chili powder, sambar powder and red chilies and turn the flame low immediately. Then add cooked daal in the pan. Stir well cook for about 10 min. Serve with grated coconut and coriander. The consistency of sambar should be not thick not thin.

Tip

U can add tomato puree instead of tomato after seasoning. 

U can also add tamarind / dry kokum in daal after seasoning.

I cook all vegetables along with daal to save time. 

Some times i cook all vegetables  in microwave at 900 watt for about 8-10 min. This also tastes good.

Moth Beans / Matki Rassa

Time 45 min

Ingredients

Matki / moth beans  Sprouted  2 cups

Potato peeled cut into cubes 1/2 cup

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size

White masala 1 tbsp

5 in 1 masala 1 tsp or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 2.1/2 to 3 cups

Coriander 1 tsp for garnishing

Oil 3 tsp

Salt to taste

Whole garam masala = 1 inch cinnamon-1 cardamom-2 cloves 4-5 pepper seeds - 2 bay leaves

Method

Heat oil in pan, add whole masala, after 1 min add onion and tomato, saute till onion turns golden brown. Then add white masala, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min. Then add sprouts, fry well for 5-6 min, then add Red chili powder / Kolhapuri masala, Turmeric powder, Garam masala fry for about 2-3 min. Stir fast to avoid burning. Now add water and salt. Stir well.  Cook on low flame for about 15 min till sprouts are cooked properly. Sprouts take time to cook so u can use pressure cooker and wait for 1 /2 whistle. Switch off the flame and remove steam to avoid overcooking. Serve hot .

Tip

I always use pressure cooker for cooking, it saves lot of time.

Along with whole masala u can use curry leaves also.

I make all in one sprouts, add black peas, mung, green chickpeas etc.

Daal Makhni

Time 45 min

Ingredients

Black lentil 1 cup

Water 2 cups

Ginger Garlic paste 1 tsp

Red chili powder 1 tsp

Pinch of asafoetida

Garam masala 1 tsp

Dhana Jeera powder 1 tsp

Tomato Puree 1/2 cup

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Butter 1 tbsp

Oil 1tbsp

Salt to taste

Method

Wash daal, soak in water for about 2 hours. Then put in cooker, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 1tbsp oil in pan. Add cumin seeds, garam masala, ginger garlic paste, fry for 2-3 min. Add tomato puree, dana jeera powder, red chili powder, salt and boil for about 5-6 min. Then add butter and stir for 2-3 min. Then add cooked daal into the pan. Then cook daal on low flame about 30 min. More it is cooked more delicious it tastes.

Tip

U can add more red chili powder  if you want more spicy.