PALAK DAL (LENTIL WITH SPINACH AND DILL)

Split green gram (moong daal/ Split pigeon pea (toor dal) -- 1cup
(they can be mixed too)
Spinach(washed and chopped) -- 1cup
dill (washed and chopped)-- 1/2 cup

Oil for seasoning
Cumin seeds -- 1 teaspoon
Ginger garlic paste -- 1 1/2 teaspoon
Onion -- 2 medium
Tomato -- 2 large
Green chilles -- 2-3
Garam masala powder -- 1/2 teaspoon
Coriander +Cumin + Fennel (powdered) - 1 teaspoon
Salt to taste

Cook dal till tender but not mushy. Now add greens to this dal and let it cook for few minutes.

Heat oil and add cumin. When cumin seeds start crackling add garlic and ginger paste and fry till golden brown.

Put in green chillies, onion and tomato and fry till they become paste.
Add garam masala and the coriander ,cumin,fennel powders. Add this seasoning and salt to the dal and boil it.

Serve with rice or chapati.

DAL MAKHANI

Brown lentil has been used for this recipe.

Black lentil (urad whole) OR Brown Lentil (Masoor whole) -- 1 cup
Butter/Oil -- 4 tablespoons
grated ginger -- 2 teaspoons
Fennel seeds -- 2 teaspoons (coarsely ground)
Turmeric powder -- 1 teaspoon
Chili powder -- to taste

Cumin seeds -- 1teaspoon
Asafoetida -- 1/8 teaspoon
Ginger garlic paste -- 1 tablespoon
Onion -- 1 medium (thinly sliced)
Tomato -- 3 (finely chopped)
Salt
Garam Masala -- 1/2 teaspoon
Curd -- 1 tablespoon (beaten)
Cream -- 1/2 cup
Coriander leaves -- 2 tablespoons (chopped) (optional)


Wash and soak lentil for 8-10 hours.

Cook it with 3-4 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till the lentil is cooked soft.
Lightly mash the lentil and keep aside.

Heat oil or butter in a thick bottomed pan. Add cumin seeds and asafoetida, let it crackle.

Add ginger, garlic y till the raw smell of the garlic disappears.

Add chopped onions, and cook till light golden brown in color.
Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala.

Add mashed lentil to this mixture and little water if required to get the right consistency.
Simmer at very slow flame for 15-20 minutes. Add fresh cream and let it simmer for 5 minutes and turn off the heat.
Garnish with coriander leaves before serving. Serve hot with Naan or Paratha or even with rice.

I used this recipe from Wikipedia. Here is the link