Delicious and Healthy Indian Receipes

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Idli for Diabetics
2007-10-02 19:46:00
Ingredients and Content1 Cup parboiled rice or rice rawa1/2 Cup urad dal2 Tsp Fenugreek seeds1/4 Tsp SaltMethodSoak rice, dal and the fenugreek seeds overnight.Next day grind all the ingredients separately along with the reqiiremed quantity of water, Mix all the batters with the salt with the salt till well combined. Leave the batter aside for a few hours to ferment.Pour the batter into idli moulds and steam for 5 minutes.Serve hot with chutney or sambhar.
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Dosa
2007-09-30 16:25:00
Ingredients and Content1 Cup Rice1/2 Cup black gram (Urad dal)2 Tsp fenugreek Seeds2 Tsp oil1/4 Tsp SaltMethodSoak the rice, dal and the fenugreek seeds overnight.Next grind them along with the required quantity of water and salt to a smooth batter.Leave the batter aside for a few hours to ferment.Spread 1 big spoonful of batter on a hot tava. When the base is golden, spread 1 teaspoon oil over its edges, turn over and cook the other side.Serve hot with sambhar or chutney.
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Addai for Diabetics
2007-09-16 14:12:00
Ingredients and Content2 Tbsp (30g) rice3 Tsp Black gram dal3 tbsp (15gm) red gram dal3 Tbsp green gram dal2 Tsp (12.5g) fenugreek seeds4 Tsp oil2 Green chillis, minced2 Tsp coriander leaves, chopped1/2 Tsp grated Ginger1/4 Tsp saltMethodSoak rice, dals and the fenugreek seeds overnight. Next day coarsely grind it along with the required quantity of water and the salt. Mix the batter with the minced chillis, coriander leaves and the grated ginger till well combined. Divide the batter into 2 portions. Spread 1 big spoonful of the mixture on a hot tava. When the base is crisp and golder, pour 1 tsp oil over its edges and turn over the adai to cook the other side. Repeat the same with the remaining quantity of the batter.Serve hot with chutney or sauce.

Chicken Fried Noodles
2007-09-08 08:32:00
To serve 4 personsIngredients and ContentsAbout 400 gms Chicken pieces150 gms Cruciferous vegetable (broccoli or cauliflower) CeleryGreen onion Bell pepper 400 gms Noodles Green chilies Eggs Freshly ground pepper 1 Sq. Inch Ginger Garlic, 10 flakes, crushed Star aniseed Carrot, cut lengthwise, 150 gms Vegetable oil, 60 ml Soy sauce, 30 ml Chicken broth 150 ml Cilantro, 1 bunch Chili powder 2 tsp. Chicken soup cubes Corn starch, 50 gmNoteMost of the ingredients mentioned contain plenty of Vitamins, minerals, phyto−chemicals and anti−oxidants which not only lower your chances of cancer, but also promote a sense of well being, especially with all those Red−hot chilies inducing a flush. When I am down with Cold and feel like running my head under a speeding train.MethodCut the chicken to bite−size pieces, coat them with a little corn flour, and half of soy sauce, mix with chili powder and aniseed powder. In a non−stick wok, add 1 tblspn of oil and pour the eggs and cook them un...
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Spicy Crab
2007-08-31 12:13:00
Serve for 4 persons.Ingredients and ContentCrab (medium size) 500 gmBlack Pepper 3 teaspoonGarlic 2 flakesFenugreek 2 teaspoonOnion big size 2cloves 3cinnamon 1 pieceTomatoes 4Coconut milk 500 mlCoriander leaves,(Chinese parsley, Celentra all refer to this grand fragrant herb) chopped 2 tablespoonsLemon 1salt,as requiredchili powder 3 teaspoonoilMethodWash the crabs thoroughly and set aside.Powder the fenugreek seeds and grind the pepper with garlic to a paste. Grind the tomatoes and extract the juice.Slice the onions. Pour oil in a wok,and after the oil is hot, add cloves, cinnamon and fenugreek powder. Now add garlic paste and stir for 2 minutes. Add onions and fry till golden brown. Add tomato extract and the crabs. Mix well and allow it to boil for a few seconds. Pour the coconut milk, salt and let the crab cook in it, till the gravy dries out. Garnish with coriander leaves and halves of lemon.
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Chicken Fry
2007-08-31 12:08:00
Serve to 4 persons.Ingredients and ContentsChicken 500 gmsChilly Powder 5 tablespoonCornflour 3 TablespoonMaida flour 2 tablespoonAllspice powder 2 tablespoonGarlic paste 2 tablespoonRed colour powder, 2 teaspoonsChopped Chinese parsley, 4tablespoonSalt, as requiredOil, 200 mlMethodPressure cook the chicken for 10 minutes and set aside the stock. Mix all the above items, except the oil, with the chicken and marinate for atleast 30 minutes. Heat the oil in a wok, and deep fry the chicken pieces and garnish it with chopped Chinese parsley.

Spiced Beef with Mushroom
2007-08-31 12:02:00
To Serve for 4 persons.Ingredients and ContentsBeef 500 gm, cut into Bite Sized PiecesButton Mushroom 200 gm,Small Onions 10Peas 100 gmBlack Pepper, Freshly Ground, 2 tblsChili Powder 1 tblsGarlic, 30 Flakes, CrushedTomato 6Clove 4Bay Leaf 3Cinnamon 4Chinese Parsley (Cilantro) 1 cupSalt 2 TeaspoonGreen Onion 2Green Chili 4Ginger 1 inch pieceMethodGrind 5 onions with about 15 flakes of garlic, pepper, salt and green chilies, add chili powder to this. Marinate beef in this for over 2 hours in normal temperature. Add oil and fry the remaining garlic and onion, add the spices and after a few minutes, add the beef with its sauce, cover the wok. Grind the tomatoes and after some time, add it to the beef. Pour little oil into another wok, add onions, chopped green onions, ground ginger and fry. Add quartered mushroom into this wok and fry till mushroom reduces in volume by little. Meanwhile the first wok, with beef must have cooked for atleast 20 minutes, and the sauce must have reduced to...

Roast Broccoli with Garam Masala
2007-07-17 10:59:00
Ingredients and ContentsOlive oil2 tsp Garam Masala 1 head broccoliFloretsMethodHeat the oven to 200oC and toss the broccoli in a little oil and then put garam masala. Roast on roasting tray and cook for 25-30 min. cook until it is tender and browned.
More About: Broccoli , Rocco

Braised Peas with Lettuce
2007-07-17 10:57:00
Ingredients and Contents1 Large onion, balve and sliced butter200 ml vegetable stock 300 ml peas 2 Small lettuces, quartered100 ml double creamMethodCook the onion in a knob of butter for about 8 min until melting soft. Put the lettuce and cook for 3-4 min Mix the stock and peas, cover and cook for 2 min then add the cream and simmer uncovered for 5 min until the lettuce is just tender.
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Roast Fish with Salsa Verde
2007-07-17 10:32:00
Ingredients and ContentsOlive oil5 fillets firm white fishMint leaves1 Tbsp digon mustard 1 Clove crushed garlic 3 Tbsp capers, rinsed and drainedMethodThis recipe is really very easy. You can serve it with chargrilled steaks roast pork or chicken. Add chilly if you wanna spicy. Heat the oven to 200o c. Oil a non stick backing sheet and put it in the oven to heat up which will help the skin crisp up. Put the piece of fish on the hot backing sheet skin side down. Season and put them in the oven for 10 mints. Add chilly for spicy. Meanwhile, whiz together the ingredients for salsa Verde in a food processor, adding the oil in batches until you have a thick but spoon able sauce.Serve the fish skin side up with in the salsa verde and salad.
More About: Fish , Salsa , Roast

Chaas- Butter Milk
2007-07-17 10:21:00
Ingredients and Contents1 Cup chilled yogurt1 Cup chilled water ½ inch finely grated ginger 1 green chilly chopped fine ½ tsp roasted cumin powderSalt to tasteMethodBlend all ingredients together and serve garnished with finely chopped corianders leaves.
More About: Milk , Butter

Mango Smoothie
2007-07-17 10:12:00
Ingredients and Contents1 cup mango, peeled and diced1 cup plain yogurt or lassi½ cup ice½ cup milkMethodPut all ingredients in a blender and blend till it has a smooth, creamy texture. If too thick add extra milk. Garnish with a slice of mango and serve chilled.
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Mango Raita
2007-07-04 06:09:00
For 4 Persons to ServeQuantity and Ingridents2 Cup Dahi (Curd)1/2 Cup Mango 1/2 Teaspoon Jeera (Cumin seeds)1/2 T.S. Salt1/2 T.S. Kali Mirch (Black Peper)1/2 T.S. Red Chilli1/2 T.S. SugarPudina (Mint) Leaves for DecorationMethodTake sugar and curd with all other spices and properly mix them. Also mix mango pieces with it. Decorate it with Pudina leaves and red chilli.
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Chat Papdi
2007-06-27 12:52:00
For serving 5 persons.For Papdi1 1/2 Cup Wheat Flour3 cup Sugar1/4 Cup Oil1 Teaspoon Red Chilli Powder1/2 Teaspoon Haldi Powder (Turmeric)1/4 Teaspoon HING (Asafetida)1 Teaspoon Jeera (Cumin seeds)1 Teaspoon Ajwayan (Lovage)2 Teaspon OilSalt as requireFor Green Chat ni20 gm Green Dhania (Coriander Cilantro)1/2 cup curshed Coconut1 teaspoon Lemon Juice1 green ChilliSalt as requireFor Red Chatni4-5 Khajoor1 teaspoon Imli (Tamarind)1/4 teaspoon Red Chilli PowderSalt as requireFor Dahi (Curd)4 cup Curd3 teaspoon Sugar2-3 Curri Patta1/4 teaspoon sarso ke daane1/4 teaspoon JeeraSalt as require2 teaspoon oilFor Serving2 Aaloo (Patato)curshed Hara Dhanaya (Coriander leaves)MethodPapdi: Grind jeera and aajwayan. make a mixture of maida, flour, red chilli powder, haldi, salt, hing, oil and grinded ajwayan jeera and mix them properly. make small papdies of it and boil them in oil.Green Chatni: make curshed naryal and mix in it green dhaniya, salt, lemon juice, and green chilli and make a mixtur...

Besen Pizza with Cheeze
2007-06-25 14:28:00
This recipe is for two peoplesQuantity and Ingredients1 Cup Gram flour(Besan)1 Teaspoon Semolina(Suji)1 Teaspoon Curd1 Teaspoon Ginger(Adrak) Garlic (Lasun) PasteSalt as per Taste1 Teaspoon oil1/2 fruit salt1 Bell Pepper(Simla Mirch)1 Curshed onion1 Curshed tomato2 Cube cheseLittle Black PaperTomato SousMethodMake a solution of Gram flour with semolina, curd, salt, ginger and garlic paste and water.After mixing properly put fruit salt. after cooking of mixture make small pieces of pizza bases of it. now spread tomato sous, Bell Pepper, onion and tomato pieces on it.After crushing properly spread cheese on it and put in hot ovan at 200 oC for five minutes and serve hot cheese pizza!
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Mango Raita
2007-06-22 06:44:00
For 4 membersQuantity and Ingredient2-Cup Curd (Crisped)½ Cup Mango Pieces½ Teaspoon Red-Hot Cumin Seed (Jeera)½ Teaspoon Salt½ Teaspoon Black Pepper (Kali Mirch)½ Teaspoon Red Chili½ Teaspoon SugarMint Leaves (For Decoration)MethodMix all the things and spices in curd with sugar and mix mango pieces and mix it properly. Serve it after decorating with Red Chili Powder and Mint Leaves properly.
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Nargisi Kofta
2007-06-04 05:25:00
This recipe if of Egg cooked with Meat and Fried MeatQuantity and Ingredient1 lb. Ground lean meat1/4 c Chopped onion4 cloves Chopped garlic1" piece Ginger, chopped1/2 t Turmeric3/4 c Waterto taste Salt and pepperTo mix with meatQuantity and Ingredient4 T Besan (chick-pea flour)1 T Yogurt6 Hard boiled eggs1 Egg for mixing and coating1/2 t Garam MasalaOil for fryingFor curry (Masala):Quantity IngredientOil or ghee2 Chopped onions8 Cloves chopped garlic2 Tomatoes or equivalent paste1" piece Ginger, chopped1/4 c Yogurt1/4 t TurmericGreen onion1/2 t Garam Masala10-15 leaves CorianderTo taste Salt and pepperMethodHeat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.Coat the hard boiled eggs with the above...
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Shahi Korma: Mutton Curry
2007-05-26 10:43:00
Quantity and Ingredient1 1/2 lb. Goat mutton3 Medium onions3/4 c Yogurt4 cloves Garlicpinch Saffron2 t Salt3/4 c Cream1 oz. Almonds1/2 c Oil1 oz. Coriander seed1 t Red pepper (optional)1/2 t Garam MasalaMethodClean, wash and dry mutton.Blend coriander seeds, 1 onion, almonds and garlic.Marinade the mutton in above mixture for 2 hrs.Heat oil and fry the remaining thinly sliced onion. Keep aside.Add the mutton and fry until the liquid dries up.Add 3/4 c hot water and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper.Uncover and dry the liquid.Add beaten yogurt and fry until it leaves oil.Add fried ground onion.Beat the cream. Add soaked or ground saffron.Mix it with the cooked mutton.Add Garam Masala and bake at 250 F for 1/2 hourServe garnished with chopped coriander leaves.
More About: Curry , Mutton , Shah , Korma

Pork Curry
2007-05-26 10:40:00
To Serves 6 or 8 personsQuantity and Ingredient1 1/2 lb. Pork 3 Medium onions2" piece Ginger4 cloves Garlic2 medium Tomatoes2 T Vinegar2 t Salt1/2 t Garam Masala2 T Vindaloo paste (hot)1 medium Potatoes2 c WaterMethodClean, wash, trim and dry pork. Cut into 1" cubes.Make Masala with onions, ginger, and tomatoes as in chicken curry,etc.Add the vinegar and Vindaloo paste and cook for 2 minutes.Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours, until the pieces are tender.Cube potatoes, add and cook the potato pieces coated in the liquid.Boil down the amount of water (30 minutes) while the potatoes cook.
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Nargisi Kofta
2007-05-26 10:26:00
In this recipe will will learn Egg Cooked with Meat and Fried.MeatQuantity and Ingredient1 lb. Ground lean meat1/4 c Chopped onion4 cloves Chopped garlic1" piece Ginger, chopped1/2 t Turmeric3/4 c Waterto taste Salt and pepperTo mix with meatQuantity and Ingredient4 T Besan (chick-pea flour)1 T Yogurt6 Hard boiled eggs1 Egg for mixing and coating1/2 t Garam MasalaOil for fryingFor curry (Masala)Quantity and IngredientOil or ghee2 Chopped onions8 Cloves chopped garlic2 Tomatoes or equivalent paste1" piece Ginger, chopped1/4 c Yogurt1/4 t TurmericGreen onion1/2 t Garam Masala10-15 leaves Corianderto taste Salt and pepperMethodHeat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.Coat the hard boiled egg...
More About: Nargis

Lamb Vindaloo
2007-05-26 10:17:00
I have tried this recipe a couple of times and all times with very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of effort to put together.Quantity and Ingredient3 lbs Lean boneless lamb3 Meaty lamb bonesMarinade made fromQuantity and Ingredient4 tablespoons Light vegetable oil1/4 c Cider vinegar3 tablespoons Tamarind pulpto taste SaltPuree made fromQuantity and Ingredient2 tablespoon Vegetable oil1 large White onion6 Garlic cloves2 tablespoons Fresh ginger root, chopped1/2 c Vegetable oil3 c Onion, thinly sliced1 teaspoon Ground cumin1 teaspoon Ground mustard3 teaspoons Turmeric1 1/2 teaspoons Red pepper3 teaspoons Paprika2 1/2 c Hot waterMethodCut lamb into 3/4" cubes.Place lamb and the bones in a non-metallic bowl with the four table-spoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours.Put two tablespoons of oil, the onion...
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Sewian: Vermicelli
2007-05-22 07:51:00
Quantity and Ingredient2 c Sewian (Vermicelli)3 1/2 c Milk3/4 c Sugar1/4 t Rose water (or 6-8 small cardamom seeds)GheeMethodFry the sewian in hot oil until golden brown.Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half.Add sugar and cook on low heat until creamy (about 25 minutes).Remove from the heat. Add in rose water.Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired.

Rice Flour Pudding
2007-05-22 07:49:00
For 6 persons to serveQuantity and Ingredient4 1/2 c Milk3/4 c Sugar2 oz. Rice flour6-8 drops Rose water1 oz. Almonds1/2 oz. Pistachio nutsMethodBlanch (optional) and shred nuts.Mix rice flour into the milk and mix until smooth.Cook over medium heat until a creamy consistency is achieved (20-30 minutes?).Simmer and add sugar and stir for 2-3 minutes more.Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools).Pour into individual dishes and serve.
More About: Flour , Pudding

Chicken Curry: North Indian Style
2007-05-22 07:34:00
Quantity and Ingredient1 lb. Chicken -drumsticks, thighs, breast pieces1 small carton Plain yogurt2 medium Onions very finely chopped4 tbl Vegetable oil2 Cloves1/2 tsp Mustard powder2 pods Cardamom1/2 tsp Cumin powder1 tsp Garam Masala1 tsp Chili Powder1/2" piece Ginger4 cloves Garlic1/3 tsp Coriander Seedsto taste Salt1/2 tsp Freshly ground pepperMethodRemove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds.Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium.Add the ginger and garlic paste and fry for 4-6 minutes. Add mustard powder, if using it, add Garam Masala, and add ...
More About: Indian , Style , North , Curry

Navrattan Pullao: Nine-Jeweled Rice
2007-05-21 09:46:00
Quantity and Ingredient1 c Basmathi rice1 3/4 c Water1/4 c Oil1 small Finely sliced onion6 Cloves1" Cinnamon stick1 t Salt1/2 t Cumin seedFor Mixing with rice before serving:1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water.Quantity and Ingredient1 Thinly sliced onion2 1/4 c Ghee1 oz. Almonds1 oz. Cashew nuts1 1/2 oz. Golden raisins1 oz. Pistachio nuts1" piece Ginger thinly sliced1 Green chili (optional)1 Hard boiled eggMethodClean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking.Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of c...
More About: Rice , Pull , Atta

Saffron Rice: Kesar Chawal
2007-05-21 08:50:00
Quantity and Ingredient2 c Rice 4 c Water6 T Ghee1 t Saff ron threads (or less)2 T Hot water1 c Sliced onion1 small Cinnamon stick - splintered4 Bay leaves4 large Black cardamoms1 T Cumin seed4 Cloves2 t SaltMethodSoak saffron in hot water.Wash and soak rice in 3 c water (optional).Heat ghee and fry onions and then remove and keep aside.Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions. Drain the rice and reserve the water.Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.Add the water and bring to a boil.Add saffron and its water and pressure cook at 15 psi.Remove from the heat and allow the pressure to drop by itself.

Spicy Vegetable Pullav
2007-05-21 08:47:00
This recipe is slightly spicyQuantity and Ingredient1 c Rice1 1/2 c Water1 c Vegetable s1/2" Cinnamon stick2 Cloves2 Cardamom1 1/4 teaspoon Salt1/8 teaspoon Turmeric powder1 teaspoon Dhania powder2 Chilies or1/4 teaspoon powder1/2 can or 1 lb. (16 oz) Tomatoes1/2 cup Coconut1 bunch Coriander leaves4 cloves Garlic1/2" piece Ginger (made into a paste)2 tablespoons Butter1 Onion cut lengthwiseMethodWash the rice and drain the water.Extract one cup of water from tomatoes.Pour the butter into a vessel and heat.Add cinnamon, cardamom and cloves.Add onions and chilies and fry until onions turn golden brown.Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell.Now pour in the tomato water + 1 cup water.Add coconut, coriander powder (Dhania powder), salt and let boilAdd rice + coriander leaves + vegetables.Reduce to low heat and let the rice cook.
More About: Spicy , Pull

South Indian Pullav
2007-05-21 08:47:00
Quantity and Ingredient1 c Rice (Preferably Basmathi rice)1/3 c Tomato puree1 large Onion1 c Vegetables (preferably peas and carrots)1/4 - 1/2 teaspoon Coriander powder(also called dhania powder)1/8 - 1/4 teaspoon Garlic powder or1 and a half cloves garlic1/8 - 1/4 teaspoon Ginger powder1/4" piece Ginger1/8 - 1/4 teaspoon Chili powder1 Green chili cut into small pieces1-2 pieces Cardamom1 piece Cloves1/4" stick or 18 teaspoon powder Cinnamon1 Bay leaf1 teaspoon Salt1 teaspoon Coriander leaves (if needed)MethodClean the rice with water and set aside.Cut the onions length wise.Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes).Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic).Add dhania powder and chili powder (if green chili was not added before).Add the tomato paste and one c...
More About: Indian , South Indian , South , Pull

Sambhar
2007-05-16 07:04:00
Quantity and Ingredient1 cup Toor Dal1 teaspoon Tamarind3 teaspoons Salta pinch Turmeric2 teaspoons Channa Dal3 teaspoons Dhania seeds1 pinch Hing3 Red chilies1/4 cup Grated coconut1 teaspoon Mustard10 Coriander leaves1 Green peppers cut into pieces1 Onion chopped1 Tomato cut into piecesMethodBoil the toor dal with 3 cups of water.Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with the grated coconut.Grind the above mixture with water.Fry the green pepper in oil for a few minutes.Boil the tamarind paste, water, salt, turmeric, tomato and vegetables.Cook for about 5 minutes.Add boiled dal and bring it to a boilIn the meantime fry the mustard seeds and onion.Add the above ingredients & coriander leaves to the mixture.

Masur Dal
2007-05-16 07:01:00
For Serves 4 Persons.Quantity and Ingredient1 c Dal (Moong - yellow, or masur - pink)3 and 1/2 c Waterto taste Saltto taste Pepper1/4 teaspoon Turmeric2 cloves Garlic1" piece Ginger1 small Onion2-3 Tablespoons Ghee (Can be replaced by butter)1 t Cumin seedMethodWash the dal and drain it.Boil water and add the dal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes.When done, heat the ghee, add the cumin and fry until golden brown. Add thinly sliced onions. Fry until crisp and brown. You may add paprika and finely chopped tomatoes to the above for color (Pour over the dal and serve).