Sookha aloo mutter

4 potatoes (peeled)
1 bowl peas
3 small onions
1/2 inch ginger (or to taste)
Ground masala: 1/2 inch cinnamon, 3 cloves, 2 cardamoms, 3 buds of anise, 5 peppercorns. Make a powder using a mortar and pestle.
Masalas: Asafetida, Coriander powder, cumin powder, garam masala, red chilli powder, amchur powder, salt.
Oil for cooking

Recipe:

1. Parboil potatoes and peas in a cooker for 3 whistles.



2. Heat oil in a karahi (wok).



3. Add hing (Asafetida) when the oil is hot.



4. Add ground masala



5. Add minced ginger and fry for 30 seconds on medium flame.



6. Turn flame to High, add Onions, and fry till golden brown.



7. Add Potatoes and Peas.



8. Cook till the potatoes and peas are almost cooked.



9. Add the rest of the masalas, and wait till the potatoes are well cooked.Add a little water if the masalas stick to the pan to avoid burning.

Chainsoo (Uttaranchal recipe - urad dal)

• Urad dal (whole) - 1 cup


• Oil - (preferably mustard) : 1/2 cup


• Garlic - 4 to 5 cloves


• Cumin seeds - 1 tsp


• Black pepper - 4 nos


• Red chillies (whole) - 4 to 5


• Asafetida - 1 pinch


• Dry coriander powder - 1/2 tsp


• Red chilli powder - 1/2 tsp


• Turmeric powder - 1/4 tsp


• Water - 3 cups


• Salt - to taste


• Garam Masala - 1/2 tsp

Procedure

1. Roast urad dal for 3-5 minutes until it becomes aromatic. Grind the roasted seeds to a coarse powder.


2. Heat oil in Karhai. Add garlic cloves, cumin seeds, red chillies, black pepper, and hing (asafetida)


3. Add dal powder and roast for 1-2 minutes. Add turmeric powder, coriander powder, red chilli powder, salt and water. Bring to a boil.


4. Cover and cook till the dal becomes very soft. Simmer for 20-30 minutes.


5. Garnish with garam masala and coriander leaves.

Toor dal with Capsicum

Ingredients

• Toor dal (cooked and mashed) - 1/4 cup
  
• Capsicum (cut into medium sized chunks) - (10-15)
• Curry leaves - 10
• One tomato cut very small
  
• Mustard seeds (Rai) - 1 tsp
• 1 inch cinnamon (dalchini)
  
• Fenugreek seeds (Methi ke daane) - (4-5)
• Cumin seeds (Jeera) - 1 tsp
• Asafetida (Hing) - 1 pinch
• Turmeric powder (Haldi) - 1/2 tsp
• Cumin (Jeera powder) - 1/2 tsp
• Coriander (dhania) powder - 1 tsp
• Red chilli powder - to taste
• Salt - to taste
• Amchur (dry mango powder) - to taste
• 1 - 2 tbsp oil

Procedure:

1. Heat oil in a kadai (wok)
2. Add mustard seeds. After they stop spluttering, add dalchini, hing, jeera, and methi seeds. Saute for 10 seconds on a medium flame.
   
3. Add Kadi patta (curry leaves)
4. Add the dal and around 1 cup water (if the dal is very thick)
5. Add Haldi
   
6. Add the capsicum and cook on medium flame for 10 minutes
7. Add salt, red chilli powder, jeera powder, dhania powder, amchur powder and mix.
   
8. Add tomatoes and cook for another 2-3 minutes.
   

Goes well with both rotis and rice.

Maamidikaayi pappu (Mango dal - Andhra Recipe)

Ingredients

• Tur dal - one cup


• Mango - One, cut into medium-sized cubes. Leave out the seed :)


• Turmeric - 1/2 tsp


• Green Chillies - to taste


• Red Chillies - to taste


• Curry leaves - 10


• Hing (Asafetida) - 1 pinch


• Rai (Mustard seeds) - 1 tsp


• Jeera (Cumin seeds) - 1 tsp


• Methi (Fenugreek seeds) - 10


• Groundnut - 10


• Garlic pods (optional) - 2-3 cloves


• Oil - 2 tbsp


• Salt - to taste


• Ghee - 1 - 2 tbsp

Procedure

1. Cook tur dal, turmeric, and cut mango in pressure cooker. The dal and mango should be in separate containers. Remove excess water, mash well. Mix the dal and mangoes. The dal should be thick.


2. Heat oil in a seasoning pan (small kadai). Add rai. When they stop spluttering, add jeera, methi seeds, hing, garlic, groundnut seeds, green chillies, curry leaves, and red chillies in that order.


3. Add the seasoning to the dal.


4. Add salt, and mix well.


5. Simmer on low flame for 10 minutes ensuring that the dal doesn't get burnt. Add a little water if necessary.


6. Add a dollop of ghee (clarified butter). Mix well.

Goes best with rice, pickle, and papad.