* Dal Palak *

1 cup yellow moong dal
3 cups water
2 tbsp oil
1/4 tsp cumin seeds
1 onion, finely chopped
2 tomatoes, finely chopped
1 1/2 cups spinach leaves, chopped
2 tsp amchur powder
1/4 tsp turmeric powder
1/4 tsp chilli powder
Salt to taste
Grind for the masala paste:
10 cloves garlic
1-inch piece ginger
2 green chillies

Soak the dal in 1 cup of water for half an hour. Add 2 cups water and a pinch of salt and boil the dal till cooked.
Heat the oil in a saucepan. Add the cumin, when it cackles, add the onion and fry till golden. Add the masala paste and fry till you get a nice aroma.
Add the tomatoes and fry for 2-3 minutes. Add the spinach, amchur, turmeric and chilli powder and stir well.
Add the dal and salt and stir. Add more water if required.
Cover and cook on a low flame for about 4-5 minutes. Garnish with lemon slices and slit green chillies and serve hot.

* Hariyali Dal *

3/4 cup masoor dal
1 1/2 to 2 cups water
1/2 tsp amchoor powder
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/2 cup finely chopped spinach leaves
1/4 cup finely chopped fresh methi leaves
1/4 cup finely chopped fresh coriander leaves
1 tbsp desi ghee
1/2 tsp cumin seeds
1 onion, finely chopped
1-2 green chillies, finely chopped
1 tbsp ginger-garlic paste
1 tomato, finely chopped
1 tbsp thick curds, whisked
Salt to taste, pinch of black pepper powder

Soak the dal for 1/2 hour. Pressure cook for 5-6 whisltes. Remove, add the masala powders and mash lightly.
Heat the ghee in a non-stick saucepan and add the cumin. When it cackles, add the onion and chillies and fry for 2-3 minutes. Add the ginger-garlic and fry for 2-3 minutes.
Add the tomatoes and fry for 3-4 minutes. Add all the green leaves, curds, dal, salt and pepper.
Bring to a boil and simmer for 7-8 minutes.
Garnish with onion rings and tomato slices and serve hot.

* Vegetable Dal*

1/4 cup tuar dal
1/4 cup masoor dal
1/4 cup moong dal
1 1/2 cups water
1 tbsp oil
1/4 tsp cumin seeds
1/4 tsp mustard seeds
Pinch of asafoetida
9-10 curry leaves
1-2 green chillies, chopped
2-3 spring onions, finely chopped
1 tsp ginger paste
1/2 tsp garlic paste
2 tomatoes, finely chopped
1/2 tsp coriander powder
1/4 tsp roasted cumin seed powder
1/4 tsp turmeric powder
1/4 tsp red chilli powder
2 pinches each garam masala and amchoor (optional)
1 cup cubed mixed vegetables (green peas, cauliflower, drumsticks, carrots, capsicum)
2 tsp lemon juice
1 tbsp chopped coriander leaves
Salt to taste

Soak the dal for half an hour. Pressure cook for 5-6 whistles. Add all the masala powders and mash lightly.
Heat the oil in a non-stick saucepan. Add the cumin and mustard. When it cackles, add asafoetida, curry leaves, spring onion (white part), ginger and garlic. Fry for 2-3 minutes.
Add the tomatoes and fry for 2-3 minutes. Add the green peas, cauliflower and drumsticks. Cover and cook on low heat for 5-6 minutes.
Add the carrots and capscicum and cook for 2-3 minutes. Add the dal, lemon juice, salt and the green leaves of the spring onions. Add 1/2 cup hot water if the dal is too thick.
Bring to a boil and simmer for 8-10 minutes till the vegetables are tender.
Garnish with coriander, and a blob of butter(optional), and serve hot.