Palak Daal

Ingredients:

1 cup tur daal
4 cup spinach
1 onion - sliced
1 tomato - chopped
1 green chili
1 clove garlic - crushed
1 tbsp red chili powder
1/2 tbsp turmeric powder
1 tbsp cumin seeds
2 tbsp lemon juice
salt
3 tbsp oil

1) Wash daal and spinach, add 2 cups of water and pressure cook daal-spinch together till 3 whistle.
2) Heat oil in a pan, put cumin seeds, let it crack and add sliced onion. Fry the onion till becomes brown, add crushed garlic, fry it with onion.
3) Now add tomatoes and fry it with onion for 2 to 3 minutes. It will become gravy.
4) Add all powder masalas in gravy, mix well. Let all masalas cook for 2 minutes on low flame.
5) Finally add daal and spinach in the gravy. Let it cook for 5 to 7 minutes.
6) Serve with rice or roti.

Black daal

Ingredients:

1 cup whole masoor
1/2 cup rajma (red kidney beans)
2 tbsp ghee
2 onion - crushed
3 tomatoes - crushed
2 tbsp crushed garlic
2 tsp garam masala
salt

1) Masoor and Rajma soak it for over night. Then pressure cook it for about 3 to 4 whistle.
2) Put ghee in vessel. Put onion and let it fry in ghee. Add garlic, fry it for one minute. Now add crushed tomatoes. Mix it well with onion and garlic, let it cook for 4 to 6 minutes on low flame. It will become red gravy.
3) Add garam masala and mix with red gravy.
4) Now add cooked masoor and rajama and mix it well. If it's too thick add some water in it. Add salt according to taste. Let it cook for 5 minutes.
5) Serve with rice or roti.