Panchamel dal

INGREDIENTS
tuvar/ arhar dal  1/2 cup
chana dal  1/2 cup
black gram dal( whole black urad dal)  1/4 cup
green gram dal ( whole green moong dal)  1/4 cup
masoor dal   1/4 cup
ghee  2 tbsp
cumin seeds/ jeera 1 tsp
mustard seeds  1/2 tsp
hing  1/8 tsp
curry leaves 1 sprig
coriander leaves chopped 3 tbsp
chili pdr. to taste
turmeric pdr.  1/2 tsp
garam masala  1 tsp
salt to taste
cloves  2-3
black peppercorns 4-5 coarsely crushed
cinnamon 1 " 
bay leaves  2

METHOD
wash well all the dals together. Add enough water and cook in a pressure cooker till done.
Once you can open the cooker, blend the dal with a hand blender, add enough hot water to get the consistency you want, bring it to a boil, simmer
in the mean time, heat a small pan/ kadai, add ghee, once ghee melts, add mustard seeds, as it crackles, add jeera, hing, curry leaves, peppercorns, cloves, cinnamon and bay leaf, fry for a minute..
add turmeric and chili powders, pour it over the boiling dal, add half of the coriander leaves, salt and garam masala, mix well,  let it simmer for 3 minutes, remove from heat, add lime juice to taste, garnish with remaining coriander leaves, serve hot with roti/ rice.

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RICE LENTILS BAKE

INGREDIENTS
rice 1 cup
red masoor dal 2 tbsp
chick peas 2 tbsp
red kidney beans/ rajma 2 tbsp
green whole moong 2 tbsp
peanuts 2 tbsp
chana dal 2 tbsp
arhar dal  2 tbsp
black whole moong  2 tbsp
dried peas/ corn 2 tbsp
green chilies 3-4 as per taste
ginger 1"
hing 1/4 tsp
salt to taste
curd 1 cup
sesame seeds/ white til  1 tbsp
chili pdr.  1 tsp or as per taste
turmeric pdr.  1/2 tsp
oil 2 tbsp
methi seeds 1/2 tsp
mustard seeds 1 tsp
Eno fruit salt 1 tbsp

METHOD
wash and soak rice and all the lentils, peanuts together for at least 5 hours with enough water, then if more water, reserve it, grind with enough water and curd with chilies, ginger to a smooth paste
heat oil, add mustard seeds, once it crackles, add methi, then til, haldi and chili pdr, pour over the mixture, with salt to taste, add Eno fruit salt, mix well for 3-4 minutes.
grease a big dish, pour the batter, sprinkle some til and chili pdr. on top, those who like cheese add some grated cheese and bake at 170 deg. C for 20-25 minutes, till cheese melts and it gets brown, when you insert a knife, it should come out clean. cut and serve hot with green chutney.

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Pumpkin Sabji

Ingredients:
Pumpkin (250 gms), cut to pieces
potato (200 gms) cut to pieces
whole black gram 3 tbsp
grated coconut 1 heaped tbsp
ginger 1 tbsp finely chopped
cumin powder 1 tsp, soaked in water
sugar 1 tsp or more
red chilli powder 1/2 tsp
turmeric 3/4 tsp
mustard oil 1 tbsp) or any cooking oil or ghee
mix of methi, fennel, cumin, kala jeera, mustard 1 tsp
one bay leaf
2 dry red chillies
1 tsp ghee for garnishing
1 medium onion ( optional)

Process: 
Soak the black gram in water for over two hours. 
In a kadhai, heat oil and give seasoning of bay leaf, red chilli and mix of methi, fennel, cumin, kala jeera, mustard. Add onion fry till light pink.
Add potato and black gram saute in low flame for five minutes. 
Sprinkle water if needed. Add cumin powder paste and fry for a minute or two. 
Add pumpkin, ginger, red chilli powder, turmeric, salt and mix. 
Continue frying for three-four minutes.
Cover and allow pumpkin to release water. Add grated coconut. 
Next, add water just to ensure that the potato will be cooked and a little water will be left at the end. Add water and boil if potato or pumpkin is not done. 
It will have some gravy and pumpkin will be soft. 
Add one tsp or more sugar, adjust salt. Add ghee and roasted jeera powder, mix and cover.


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Moti Mahal dal

Moti Mahal dal

Ingredients

Oil 3 tbsp

Black gram whole 1 cup

Rajmah 1 cup

Milk 250 ml

Onions 2 big

Tomatoes 2 big

Green chilies 5-6

Salt, chili pdr to taste

Coriander leaves 1 tbsp

Method

Soak dal & rajmah over night.

Wash it next morning, add milk & enough water & pressure cook till tender.

Heat oil, fry onion till golden.

Add blanched & sliced tomatoes. Chopped chilies, salt & chili pdr & cook for 5 minutes.

To this add the cooked dal, let it boil on low flame for 5- 7 minutes.

Serve hot garnished with coriander leaves.