Punjabis are very fond of Rajma Chawal. Rajma means Red kidney beans. As such Kidney beans are available in various colours in market like creamish colour, red colour and marble path red and cream colour but often Red kidney is widely preferred due to its ectastic appearance. Rajma is accompanied with chawal (Rice) and is cooked with masalas and spices. It tastes good and hence is widely very popular among north Indians especially Punjabis.




Ingredients:
1 1/2 cup kidney beans (rajma)
1 teaspoon salt (adjust to taste)
2 large tomatoes
1 tablespoon ginger
1 green chili
3 tablespoon oil
Generous pinch of asafetida (hing)
1 teaspoon cumin seeds (jeera)
2 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon paprika
1 medium chopped tomato for garnishing .



Method:

1. Wash and soak the kidney beans in about six cups of water for at least 6 hours (kidney beans will be double in volume after soaking).
2. Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild).
3. Next blend tomatoes, green chili, and ginger and make a paste.
4. Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
5. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture.
6. Add kidney beans, salt, and three cups of water close the cooker. Cook on medium high heat.
7. As pressure cooker starts steaming turn the heat down to medium and cook for about 12 minutes.
8. Close the heat and wait until steam has stopped before opening the pressure cooker.
9. Kidney beans should be soft and tender. Lightly mash the kidney beans while mixing. Adjust salt, and pepper to your taste.
10. Garnish with chopped tomatoes.

Preparation Time: 6-7 hours.

Cooking Time: 35 minutes

Serves: 4 persons

Serving Suggestion: Serve Hot with Rice.

Note: Paprika is used here for colour, it can also be avoided.

Click here to know more about Punjabi Cuisines and Recipes - An Introduction To Punjabi Cuisines and Recipes.

Dal makhani is a very popular Punjabi dish, and is traditionally left cooking on burning coal overnight. The longer it is cooked, the better it tastes. It is prepared using urad dal and Rajma( red kidney beans) along with some spices. It is served hot with rice and parathas. It is very tasty and healthy.





Ingredients:

Black Urad dal whole -100 grams
Rajmah - 25 grams

Cumin seeds -1tsp
Chopped garlic -1 tbsp
Chopped ginger -1 tbsp
Garam masala powder -1 tsp
Fresh cream -1/2 cup
Red chili powder - 1 tbsp
Butter - 50 grams.
Chopped tomato - 1/2 cup or tomato puree
Chopped onion - 1 cup
Oil - 1 tbsp
Salt - As per taste.

Method:

1. Wash and soak the kidney beans and the dal together in huge bowl. Soak whole black urad and rajma overnight in 3-4 cups of water.
2. If you see a scum or froth on the surface this is due to humid climatic conditions. Wash the dal thoroughly water if this happens to avoid the sour taste of dal.
3. Drain the dal in a pressure cooker; add finely chopped garlic. Salt to taste and red chili powder. Add enough water fill almost 2/3 of pressure cooker.
4. Leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. This simmering will help the dal thicken and cook properly.
5. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
6. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala.
7. Add this steaming tadka to the dal and let it simmer for a while uncovered.
8. Add Garam Masala Powder and simmer at very slow flame for 15 minutes
9. Add fresh cream and let it simmer for 5 minutes.
10. Serve hot with Naan or Paratha.

Preparation Time: 1 hour

Cooking Time: 50 Minutes

Serves: 4-6 persons

Serving Suggestions: Serve Hot with Rotis or Parathas.

Note:

• This recipe also tastes very good the following day after reheating properly.
• Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.
• After the Makhani is cooked, finish off with a couple of pinch of Kasoori methi powdered.
• Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .

Click here to know more about Punjabi Cuisines and Recipes - An Introduction To Punjabi Cuisines and Recipes.

Aloo Mangodi is a well known cuisine from the dessert state of Rajasthan. Mangodis are basically sun dried ground lentil dumplings. And these Mangodis are prepared from urad dal . These days Mangodis are available readymade in most grocery stores, that makes it easy to cook. Dried Mangodis look like Soya nuggets and tastes delicious when cooked with spices.


Ingredients:
200 gms mangodi
2- 3 red chillies whole
2 tblsp bengal gram flour (besan)
1/2 tsp cumin seeds
1/2 cup yogurt
1 tblsp oil
200 gms potatoes
1 tblsp red chilli powder
1 tblsp ginger paste
salt to taste
2 tblsp coriander powder
1 tsp garam masala powder
1 tblsp coriander seeds
2 tblsp tomato puree
100 gms coriander leaves
1 tsp turmeric powder
1 bay leaf.


Method:

1. Cream curd, mix in besan and salt, red chilli powder, coriander powder and turmeric powder to it.
2. Peel, wash and cut potatoes into 1 centimeter cubes.
3. Keep aside in water, to avoid it from blackening its colour.
4. Dry roast mangodi on hot tawa until crunchy and slightly browned.
5. Heat up oil, mix in brown bay leaf, cumin seeds, coriander seeds, whole red chillies and salt and cook.
6. Mix in potatoes and stir fry stirring constantly until golden brown.
7. Mix in ginger paste, mangodi, tomato puree and yogurt mixture, mix in 1 cup of water and mix well.
8. Mix in garam masala powder and cut coriander leaves.
9. Stir fry for a further few minutes and serve hot with rice.

Making Time: 25 minutes.

Serves: 4 persons.

Shelflife: 1 day.

Note: If not mangodis, you can susbtitute soya nuggets for this recipe. Just soack the nuggets in hot water for few minutes and use it for cooking .

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

Baati served with daal churmais a famous Rajasthani speciality. Baatis are stiff balls of dough cooked on charcoal or ash served with a generous helping of ghee. The accompanying Daal (lentil) dish is spicy and delicious, usually made with a mix of five lentils. There are a variety of ways you can make the daal and Baati.
Here i will show two such methods of preparing dal baati.


Method 1 : ( using red kidney beans / Rajma )

Ingredients:
For Baati:
Wheat flour - 5 cups
Curd - 2 tbsp
Ghee - 1 cup
Salt to taste

For Daal:
Rajma (red kidney beans) - 2 cups
Urud (Black gram) - 3/4 cup
Onions - 3 no's
Tomatoes - 2 no's
Green chillies - 2no's
Ghee - 4 tbsp
Cream - 2tbsp
Garam masala - 2 tsp
Red chilli powder - 2 tsp.
Haldi (turmeric) powder -1 tsp
Ginger- garlic paste - 1tbsp
Coriander leaves chopped - 1 cup
Oil - 2 cups
Salt to taste .



Method:

For baati (the dumplings):

1. Knead a soft dough with flour, ghee, curd, salt and just enough water.
2. Roll into lemon-sized balls.
3. Cover and keep for one hour.
4. Then roast in batches on hot coals till puffed and golden outside and spongy inside.
5. Serve hot with daal.

For baati:

1. Soak rajma and Urud dal in water overnight.
2. Chop onions and tomatoes finely.
3. Pressure cook rajma and black gram till it becomes soft.
4. Heat 4 tbsps oil. Add onions. Brown them.
5. Add ginger-garlic paste and tomatoes. Fry them for a minute.
6. Add all the masalas, beans and salt.
7. Simmer till well blended.
8. Pour over cream and ghee.
9. Garnish the dal with coriander leaves and slit green chillies.

Method 2: (using moong daal)

For Baati:
Wheat flour - 2 cups
Rawa (semolina) -1 tbsp
Ghee - 2 tbsp
Salt to taste .

For Daal:
Green moong (green gram) dal - 1/2 cup or tuvar dal
Yellow channa (Bengal gram) dal - 1 tbsp
Ghee or oil - 1 tbsp
Garam masala - 1/2 tsp
Red chilli powder - 1 tsp.
Haldi (turmeric) powder -1/4 tsp
Dhania (coriander seeds) powder - 1/2 tsp
Lemon - 1/2
Coriander chopped - 1 tbsp
Ginger grated - 1/2" piece
Cumin seed - 1/2 tsp
Mustard seeds - 1/2 tsp
Water - 2 cups
Salt to taste .

Method:

For Baati:

1. Mix the flour, rawa, salt and ghee.
2. Knead into a very stiff dough with warm water.
3. Shape into lemon size balls.
4. Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
5. Break open the balls and pour some fresh ghee on the halves.
6. Serve hot with dal and pickles.

For Dal:

1. Wash both dal together.
2. Add 1 cup water and a pinch of turmeric and cook dal well.
3. Remove from fire.
4. Mix all the spice powders in 1/2 cup water to make thin paste.
5. Put ghee in a pan and heat.
6. Splutter cumin & coriander seeds.
7. Add ginger and the paste of spice powders.
8. Fry for a minute, then mix in the dal.
9. Add remaining water, salt and stir well.
10. Bring to a boil.
11. Add lemon juice.
12. Garnish with chopped coriander.
13. Serve hot with baatis.

Making Time: 45 minutes

Serves: 4 persons.

Shelflife: 1 day.

Note: Green gram dal can be substitued with tuvar dal too. Though both daal go well with baatis, the magic is mainly with preparation of baatis.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

Osaman is a watery gujrati daal made of yellow or red lentsils. It is more or less like brotch or soup and is accompanied with rice. It has a sour and sweet taste which makes it unique and yummy to eat.


Ingredients:
2 tblsp coriander leaves chopped
2 tblsp peanuts roasted
4 green chillies sliced
150 gms red grams divide (masoor dal)
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tblsp mustard seeds
1/2 tsp fenugreek seeds
12 curry leaves
a big size pinch asafoetida
2 tblsp oil
2 tblsp jaggery grated
2 tblsp tamarind pulp
Salt to taste.



Method:

1. Dilute the tamarind pulp in 4 tblsp of water and see that there are no lumps.
2. Wash the lentils and bring them to boil in 200 ml water, then simmer.
3. When nearly done, mix in turmeric, tamarind water, green chillies, jaggery, peanuts and salt.
4. Simmer (boil slowly at low temperature) until dal is cooked.
5. Heat up the oil in a small pan, mix in the mustard seeds when they crackle, mix in cumin seeds, asafoetida, fenugreek seeds and curry leaves.
6. Take off the heat up after a minute and pour out the oil and spices into the dal.
7. Serve hot decorated with coriander leaves.

Cooking Time: 30 minutes

Serves: 3 persons

Shelflife: 1 day.

Note: Any daal red or yellow dal can be used for this cuisine. It should be watery in consistency.

Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.

Split red gram (also called Tuvar Dal in India) is cooked this way in Gujarat for health and nutrition. Gujarati Dal is famous for its spices, and the distinct taste of sugar; never before has sugar & spice tasted so great together! The traditional Gujju Dal is made from Tuver dal, and characteristically uses ingredients like Kokum, cloves, peanuts, sugar and methi, which give it a subtle flavor. This is one "no onion, no-garlic" recipe that will be cherished for ages, by Gujaratis(people from a state in western India) and non-gujaratis alike! It is a highly versatile recipe - you can modify it to suit your taste-buds. Healthy and filling at the same time, it can be consumed by itself as a Lentil Soup, or can be paired with rice or rotis for a complete meal.



Ingredients:
1 cup(s) split red gram (tuvar dal)
1 tomato(es) chopped finely
2 tablespoon(s) oil
1 teaspoon(s) each of mustard and cumin seeds
1 tablespoon(s) finely chopped ginger
2 green chilli(es) slit
4 cups water
4 curry leaves
½ teaspoon(s) each of asafoetida and turmeric powder
a squeeze of lemon,
jaggery and
salt to taste.


Method:

1. Soak the split red gram in water for about an hour..
2. Add turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked.
3. Now, heat on medium level till it comes to a boil and then on low level for about 20 minutes or till the gram is fully cooked.
4. Heat oil in a pan till it is hot and drop in the mustard seeds followed by the cumin seeds and then asafoetida.
5. Fry on medium level for about 2 minute(s) till the seeds splutter.
6. Add this to the cooked red gram and let it come to a simmer.
7. Add the rest of the ingredients and simmer for about 10 minutes.
8. Serve hot with rice or roti.

Cooking Time: 30 minutes

Serves: 4 persons.

Shelflife: 1 day.

Note: You can decorate and garnish this dal with chopped coriander leaves .

Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.

Dal dhokli is a curry from gujrat , delicious in taste and irresistable to gulp down. It has some dhoklis which are kind of indian breads which is chopped and cooked in dal along with other spieces. Dal dhokli is also called dal dhokadi in gujrat.



Ingredients:
For Dal :
1½ cup Tuar Dal (pressure cooked and churned)
2 Tomatoes (chopped)
½ cup Groundnuts (boiled)
½ inch Ginger (chopped)
3 Green Chilies (slit)
4 Curry Leaves
1 tbsp Jaggery
1 tbsp Tamarind Pulp
1 tsp Red Chili Powder
1 tbsp Turmeric Powder
¼ tsp Asafetida Powder
1 tsp Cumin Seeds
1 tbsp Coriander Leaves (chopped)
1 tsp Desi Ghee
1 tbsp Oil
3 cups Water
Salt to taste.


For Dhokli :
1½ cup Wheat Flour
½ cup Chana Dal Flour
1 tbsp Cumin Powder
¼ tsp Asafetida Powder
¼ tsp Turmeric Powder
2 tbsp Oil
½ tsp Red Chili Powder
Water (for kneading dough)
Salt to taste.



Method:

1. Add all the ingredients required for dough in the bowl and knead the dough.
2. It can be made smoother by adding a little oil after kneading. Keep it aside.
3. Now heat oil in a kadhai and put cumin seeds into it.
4. When seeds start spluttering, add asafetida powder, turmeric powder, red chili powder and dal into the oil.
5. Fry them for a minute.
6. Add water, salt, ginger, green chilies, curry leaves, tomatoes, jaggery, tamarind and boiled groundnuts to it.
7. Now boil the dal on medium flame.
8. Now roll out chapattis of the dough.
9. Cut the chapattis into squares or diamond shape.
10. Add them in the boiling dal and let them cook for 5 minutes.
11. Garnish it with chopped coriander leaves and little desi ghee.
12. Dal Dhokli is ready to serve.

Making Time: 25 minutes.

Serves: 5-6 persons.

Shelflife: Best fresh (1 day).

Note: For a variety or invention , you can cut the chapatis into different shapes like diamond shapes, triangles etc.

Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.

Muga dalma is dal recipe prepared from Moong dal. Dal recipes and styles differ from state to state. Orissa has its own version of dal too. Muga dal is one such cuisine from the coastal state of orissa. This kind of dalma is also known as Habishya Dalma and is used by women performing 'Habisha Brata' in Orissa during the holy month of Kartik.

1. First dry fry the moong dal in a kadai/ pan for about 2 minutes, not more.
2. Soak the semi fried moong dal in water and keep it aside.
3. Heat ghee in a pressure cooker. Add cumin seeds and red chillies and let it splutter.
4. Then add the crushed ginger and vegetables. Stir and fry it for a minute.
5. Add the soaked moong dal, salt, cumin powder and chilli powder.
6. Also add water as required.
7. Now close the pressure cooker and let it cook for about 15 minutes.
8. The muga dalma is ready.
9. Serve this with steaming hot rice.

Making Time: 25 minutes.

Serves: 4 persons approximately.

Shelflife: Best fresh.

Note: Use of vegetables like potato, tomato and brinjal is to be avoided if this dish is being prepared exclusvely for the purpose of habisha.

Click here to know more about Oriya cuisines and Food Recipes- Introduction to Orissa Cuisines And Recipes.

1. Wash each vegetable in ample amount of water. Cut them into small pieces.
2. Put arhar dal, all vegetables, salt, ½ teaspoon turmeric powder and 3 to 4 cups of water in a Pressure Cooker and put it on medium flame.
3. After one whistle switch off the gas. A little later as the pressure of the cooker comes down, open the lid.
4. Now heat 3 teaspoon of oil in a frying pan. Add pancha phoran, jeera, mustard, bay leaves, chopped onions and 3-4 dry chilies.
5. Fry fry till they turn golden. Now add all this to the boiled dal and vegetables of the pressure cooker and stir well.
6. Add jeera powder and chili powder and ginger.
7. Close the lid and heat further for 2 minutes. Your dalma is ready.
8. Tastes best when served hot. May be served with rice or chapati also.

Making Time: 30 minutes.

Serves: 3 persons.

Shelflife: 1 day (best Fresh).

Note: You may further make variations of the same by adding / replacing the vegetables with pumpkin, brinjal, plantain, and yam etc. A little scrubbed coconut may also be added. Using desi ghee (gua gheea) instead of refined oil lends subtle flavour to dalma. Even the arhar dal can be substituted with moong dal and hence a variation.

Click here to know more about Oriya cuisines and Food Recipes- Introduction to Orissa Cuisines And Recipes.

The Parappu Urandai Kozhambu forms two part, the Parappu urandai or the dumplings and the gravy respectively. The Parappu Urandai looks like the above pic when they are ready to be cooked.



Paruppu urundai kulambu / kuzhambu or lentil dumplings in tamarind and coconut sauce. Paruppu Urundai Kuzhambu is basically lentil dumplings in a hot, tangy sauce. Toor Dal is ground to a paste with dried red chilies, asafoetida and salt after having been soaked for 2-3 hours; and is then shaped into round dumplings with a tempering of mustard & cumin seeds and curry leaves; and steam cooked before being dunked in a Kuzhambu with a Tamarind base.



Ingredients:
For Parappu Urandai:
Toor dal – 1 cup
Coconut shredded – ¼ cup or less (Depending on your taste)
Jeera / Cumin seeds – 1 tbsp.
Green chillies - 1 or 2
Dry red chillies – 1 or 2
Curry leaves – 1 sprig.
Garlic - 1 or 2 (optional)
Salt – As required.
Rice flour-2 tbsp.


For Masal Paste:
Shallot / pearl onions – ½ cup.(Red onions can be used if there are no shallots)
Shredded coconut – ¼ cup
Coriander powder – 1 tbsp
Dry chillies – 1 or 2 (Depending on the spice level).
Medium sized tomato – 1 (optional).
Sambar powder - 1 tbsp (Instead of Sambhar powder the following can also be roasted and powdered to a fine powder and used-
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves).


For Gravy(Kozhambu):
Shallot / pearl onions – ½ cup.(Red onions can be used if there are no shallots)
Tamarind – small lemon sized extracted to pulp or tamarind pulp- 4tbsp
Tomatoes finely chopped - 1
Galic pod crushed - 2 nos
Turmeric powder-1/4 tsp
Salt.


For Tempering:
Oil-3 tbsp
Chopped red onions or chopped shallots - 1/2 of a small cup.
Mustard seeds – 1 tsp
Hing/ Asfoetida – pinch
Curry leaves – 1 sprig
Dry red chillies -2 nos .



Method:
For the Parappu Urandai:

1. Soak the toor dal for an hour.
2. Grind all the above ingredients (given for Urandai) into a coarse paste without adding any water.
3. If your ground mixture turns out watery, add a bit of rice flour before it is steamed (add only if its watery).
4. It should be of the consistency to make round dumplings.
5. Now there are two ways to prepare the dal dumplings or parupu urundai.
6. Make the ground mixture into small bite sized balls and steam in an idli steamer.
7. Take a non stick pan and add 1 tbsp of oil, when the oil is hot add the grind mixture and fry till alll the extra water evaporates. Allow the mixture to cool and make small bite sized balls. (I personally prefer the second method which is easier and tastier too).
8. Now the Parappu Urandais are ready.

For the Masala Paste:

1. Heat 1tbsp of oil in a pan, add the onions then the tomatoes and saute well till it is cooked well.
2. Finally add the coconut, sauté for 2 minutes and at the end add the coriander powder, sambar powder and mix well.
3. Cool the mixture and grind into a fine paste.

For the Gravy(Kozhambu):

1. Heat oil in a big kadai or vessel.
2. Add the mustard seeds, asafoetida, curry leaves and dry red chillies chillies and saute it. Allow the mustard seeds to crackle.
3. Add the chopped red onions or the shallots and saute it till it turns brownish in colour.
4. Add the chopped tomatoes and saute till it gets tender. Add garlic pod and saute till odour leaves.
5. Now add turmeric powder, salt and the grinded masala paste and saute for 2 minutes.
6. Then add the tamarind extract or the tamarind pulp and mix well by stiring it.
7. Allow the gravy to boil for 4-5 minutes. Reduce the flame .
8. Now add the Urandai or the dumplings into the boiling gravy one by one. Stir it once, but dont stir often since it may lead to breaking of the dumplings.
9. Once the lentil balls or paruppu urundai is soft and cooked well, switch of the flame and garnish with coriander leaves.
10. Check that the gravy gets sticked to the dumplings for better taste .
11. Serve with hot steamed rice and pappad.

Making Time: 40-50 minutes.
Serves: 4 persons.
Shelflife: 1 day.


Note: Dont stir the Kozhambu or gravy often once the dumplings (urandais) are added to it, It may break the lentsils and dissolve it. You can either use the sambhar powder or the ingredients mentioned as an option for it depending on what makes the cooking easier and simple.


Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.

Sambhar is a traditional Tamil Nadu cuisine, which is now famous not only nation wide but world over. Its made up of vegetables and lentsils and is must and seen on all occassions in tamilian families. Its delicious and mouth watering. Its either taken along steamed rice or with dosas and idlis.



Ingredients:
Toor Dal - 1 cup
Carrots -2 (chopped length wise into approximately 1 inch)
Green chillies - 1( chopped).
Okra - 5 (sliced length wise into 4 pieces)
Baby Egg plant - 3 (cut into 1 inch cubes)
Tomatoes - 2 (coarsely chopped)
Ginger - 1/2 Inch (chopped)
Coriander leaves -3 tsp (chopped)
Curry leaves - 8-10
Tamarind - 1tsp (soaked in water and crushed)
Water - 4-5 cups.
Salt to taste.

Spices:
Red chilly powder - 1sp
Coriander powder - 1tsp
Cumin seeds - 1/2 tsp
Coriander seeds - 1/2 tsp
Asafoetida (hing) - 1/8tsp
Black Mustard Seeds - 1/2 tsp
Fenugreek seeds (methi) - 1tsp
Turmeric powder - 1/2tsp
Oil - 3-5 tbsps.
(Instead of this spices, sambhar masala can be used too).


Method:

1. Soak the daal for 20 minutes.
2. Drain and add 2 cups of water .
3. Pressure cook it for 5-8 minutes after the pressure is reached ( some 4 whistles approximately).
4. Heat oil in a vessel or big kadai.
5. Add the methi seeds and saute till light brown.
6. Remove the seeds and let them cool. Grind it in a grinder to make powder.
7. Its better to keep this powder in hand always and stored in airtight container. This adds taste and aroma to the sambhar.
8. In a vessel, heat 2 tbsp of oil on medium heat.
9. When the oil gets hot, add cumin seeds, mustard seeds, curry leaves, chillies, and all the spices and stir fry for 2 minutes.
10. Add all the vegetables and stir fry for 2 minutes.
11. Add the cooked toor daal and salt. Stir for a minute. Add the tamarind (only the pulp) and mix well and stir for 2-3 minutes.
12. Add water to this and bring it to boil for some 10-15 minutes.
13. Garnish with coriander leaves and remove from heat.
14. Serve hot with steamed rice or idli.

Making Time: 25 minutes

Serves: 5 persons

Shelflife : 1 day.

Note:

• If needed Sambhar can be made thick as per preference. Just add some coconut blended or grinded with some water to this sambhar. Its only makes it thick but also makes tasty.
• Sambhar masala can be used instead of spices( Refer Masala sections for sambhar masala powder).

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.

Ingredients:
For Tadka
4-5 tsp: Ground nut oil
½ tsp: Mustard seeds
½ tsp: Cumin seeds
5-6 curry leaves
3 pc: Chopped garlic
2-3: Slit green chillies
1 small pc: Ginger .

For the Paste :
Toor / Ahrar dal
½ cup: Grated coconut
3-4 cloves: Garlic
½ tsp: Cumin seeds
¼ tsp: Turmeric powder
½ tsp: Coriander leaves
Salt to taste
½ cup: Water.

Method:

1. Firstly make a paste of coconut, garlic and cumin seeds. Keep it seperately.
2. Wash and soak the dal in water for 20-30 minutes.
3. Pressure cook the dal with water till about 4-5 whistles.
4. Churn the varan (dal) lightly.
5. The dal should be thick in consistency.
6. Take a frying pan and heat oil in it. Make tadka of mustard and cumin seeds, slit green chillies, curry leaves, garlic and ginger.
7. Next, add the paste, prepared earlier, along with turmeric powder to the pan. Add salt to it according to your taste. Saute it for five minutes till the tadka turns red.
8. Now add pre-boiled dal and water to the tadka. Put it to one boil and vaaran is ready.
9. Garnish the preparation with coriander and savour it with basmati rice.

Making time: 25-30 minutes.

Serves: 4 persons

Shelflife: Best fresh.

Note: In this recipe, the tadka adds a rich taste it. Its easy and quick to prepare and can be served with steamed rice or chapati.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.