Category Archives: Main course

Dal Fry


Dal Fry or Dal Tadka is a very popular dish and can be prepared in many different ways with many different dals (lentils). I always loved Dal fry in Punjabi restaurants. The aroma of Ghee tadka with Cumin seeds , Asafoetida, whole Red chilies and Turmeric feels simply terrific. Usually I prepare this dal a little thick with different textures of lentils. Combination of Zeera rice and dal fry tastes absolutely delicious, but you can also have this dal with plain Paratha or Naan.


For Dal-

3/4 Cup Toor dal.

3/4 Cup Chana dal.

Pinch of Hing (asafoetida).

Pinch of Turmeric.

1 tablespoon Ghee or oil. (Ghee tastes better)

One small Onion. ( finely chopped)

One small Tomato ( chopped)

3-4 Green chilies ( finely chopped)

3 pods of Garlic ( mashed or grated)

1/2 teaspoon Ginger ( mashed or grated)

1 teaspoon of Red Chili powder.

1/2 teaspoon of Amchoor powder.

1/2 teaspoon Cumin powder.

1 teaspoon Garam Masala or kitchen king.

1/4 teaspoon Sugar.


1 teaspoon Lemon juice ( optional )


For Tadka

1 tablespoon Ghee.

1/2 teaspoon Cumin seeds.

1/4 teaspoon Mustard seeds ( optional).

2 -3 dry Red chilies.(whole)

Pinch of Hing ( asafoetida).

Pinch of Turmeric.


Wash Toor daal , add water, hing and tumeric. Presuure -cook with 3- 4 whistles ( or according to your cooker).

Wash Chana dal and soak in double amount of water for 30 minutes. Cook Chana daal seperatly in microwave for 7- 8 mins or till the dal is cooked with little texture ( should not be completely soft and meshed).

Heat ghee in a frying pan and add Onion , Green chillies, Ginger and Garlic. Saute slightly till the onions are transparent or pinkish brown in color.

Add chopped Tomato and saute lightly. Add all the dry spices except Garam masala, saute for a minute.

Pour cooked Toor dal, Chana dal add salt and sugar ,add little water ( around 3/4 cup ) mix thoroughly ,cover it and boil it till dal gets thick. Add garam masala powder.

Heat Ghee , add cumin seeds, asafoetida and red chilies at last last add turmeric, pour the entire contents into the dal and add lemon juice at last. Mix thoroughly garnish with chopped coriander and cover it to maintain the aroma.

Serve with zeera rice , have some cut onions and lemon on side and enjoy the delicious dal.

Dal Fry

* You can also try yellow moong dal for varaity.



Filed under Dal and kadhi., Main course

Muth usal ( Turkish beans curry )

Muth ki UsalAs I said earlier I just love sprouts , muth usal is my favorite usal. I really want to thank mayura and kaku ( her mother-in-law) for this recipe. Once mayura invited me for lunch and she prepared muth usal, I was just so happy that day one reason was she invited me for lunch, I had maharashtrian food with her and second reason was muth usal … I took two servings … Then she told me kaku makes the best muth usal and once before leaving for  India she prepared extra usal which they kept in the freezer and these guys then enjoyed that for longer time. I was eagerly waiting for kaku to come to USA again. When she came here she taught me over phone to make usal. Her way of explanation and tips were amazing .. I prepared usal first time with mung , I loved it .Then with muth and now most of the time with muth .. 🙂

Its really good to have muth usal with phulka, chapati or plain paratha , but believe me you can also make a wonderful snack with it.We call it misal.  Top it with curd , lemon juice , chopped onion , chopped tomato , sev and chopped coriander. If you have tamarind chutney and mint chutney add that too.


* 1 1/2 Cups sprouted muth.

* 2 Tablespoons oil ( sesame oil ).

* Pinch of asafoetida .

* Pinch of turmeric.

* 1 Teaspoon red chili powder ( or according to your taste) .

* 1/2 – 1 Teaspoon  jaggery or sugar .

*1 Tablespoon  shredded coconut ( optional).

Salt according to your taste .

Water 1 1/2  cups .


Heat oil , add mustard seeds and asafoetida( hing) . After tempering add sprouted beans mix it well and cover the pan for 2 mins. Uncover it let all the steam out , and again repeat this procedure for 2- 3 times. Keep warm water ready. Add turmeric, salt, red chili powder and mix everything well, add water and let it cook till the water is completly soaked. Check if the beans are cooked, you can add more water if you want. At last add jaggery and shredded coconut cook for a minute. Garnish with  chopped coriander and serve.


Filed under Healthy choice :), Maharashtrian., roz ka khana

Tomato daal ..


Ingredients –

* 1 cup cooked toor daal ( cooked with pinch of asafoetida and pinch of turmeric  and well smashed).

* 2 medium size tomatoes. ( finely chopped)

* 2 -3 green clilies. ( cut across length and further chop it).

* 5 – 7 curry leaves.

* 2 Tablespoon oil.

* 1/4 teaspoon zeera.

* pinch of turmeric.

* pinch of asafoedita.

1/2 – 1 tablespoon of jaggery or sugar.

* 1 cup water.

salt for taste .


Heat oil in the pan, add zeera let it temper . add chopped green chilies , asafoedita ,  curry leaves and chopped tomatoes. cover the pan and cook till tomatoes get soft and smashed .

Add turmeric and red chili powder ( if needed) . Add cooked daal , salt and sugar with  water . Boil daal till it gets thick , stirring constantly , take it off the heat garnish with chopped coriander .


Serving suggestion

Serve with chapati or rice with 1 teaspoon of ghee . Enjoy this sweet and tangy daal 🙂


Filed under Main course, roz ka khana

Aloo Gobi …


When mom used to cut cauliflower , i had the habit of  picking a floret and eating that raw .. i still like to eat gobi that way , funny right .. well aloo gobi is on of my favorite vegetables. This subzi goes well with chapati , paratha  or puri .

Here are the ingredients

* 1 medium size cauliflower ( cut into small florets).

* 2 medium size potatoes .

*  pinch of asefoetida .

* 2-3 tablespoon of oil .

* 1/4 teaspoon zeera or mustered seeds.

* 1/2 teaspoon turmeric powder.

*  1 teaspoon red chili powder .

*  1 – 1 1/2 tablespoon dhania powder.

* 1  tablespoon garam masala powder .

* 1/4 teaspoon of fennel seeds ( optional but it gives  nice aroma ).

*  salt for taste.

*Oil for frying potatoes.


Cook florets in microwave for 3 -4 minutes .

Peel and cut potato in 1 inches peaces long and not very thick . Fry pieces in oil till golden brown and keep aside .

Heat oil in frying pan on medium high heat , add musterd seed or zeera and let it temper, add pinch of hing ( asafoedita ). Add half cooked cauliflower , add all spices except garam masala , add salt and saute well . sprinkle a little water , cover and cook for 5 – 7 mins. Once florets are well cooked and absorbs all spices add fried potato pieces and finally add garam masala powder . Cook for 2 min and take it of the heat . Transfer to the serving bowl and garnish with chopped coriander.

* can sprinkle little lemon juice and enjoy tangy spicy taste.

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Filed under Main course, roz ka khana