Punjabi Masoor Dal

 By Paramjit Kaur Longia 

Mom of Gurpreet Singh Longia

Dal used: Whole Masoor dal

Ingredients –

1 cup whole Masoor dal

2 to 3 green chilies

1tsp Turmeric Powder.

1tbsp Oil

1 Onion

1 Tomato 

1.5inch Ginger

2tsp Garlic paste

1tsp Cumin seeds

few Curry leaves

1tsp red Chilies powder

Pinch of Hing

1tsp Garlic paste

Salt to taste

Coriander leaves for garnishing

Process

1. Rinse the whole Masoor dal for couple of times in water. 

2. Add finely chopped tomato, 3 to 4 green chilies, turmeric powder and sufficient water. 

3. Pressure cook the dal up to 6 whistles 

4. Mash the cooked dal with spoon and keep a side. 

5. Heat the pan, add some oil in it.  

6. Add one chopped onion, cook till golden brown 

7. Add Cumin seeds, Curry leaves, red Chilies, chopped Ginger, Hing, Garlic paste 

8. Stir well on the medium heat. 

9. Add cooked dal and again mix properly 

10. Cook for another 15 to 20 minutes . 

11. Add salt as per taste. 

12. Garnish with chopped coriander. 

Dal Tadka

 By Ashvini Dhotre. 

Mother of Durvesh Dhotre

Dal used: Moong dal and Toor dal.

Ingredients

1 cup Moong dal

1 cup Toor dal

1 onion

1 tomato

4 green chilies

6 dry red chilies

1tsp Turmeric powder

1tbsp Oil

1tsp Cumin seeds

6-7 Curry leaves

5-6 Garlic cloves

Pinch of Hing 

3-4 Tej patta

1tsp Garam Masala

Salt to taste

Coriander leaves

Process

1. Wash and rinse Moong and Toor dal. 

2. Add them in a pressure cooker

3. Add Chopped onion, one finely chopped tomato, green chilies,

4. Pour sufficient water, add Turmeric powder, 

5. Pressure cooks the dal up to 5 to 6 whistles 

6. Mash the cooked dal with spoon and keep a side

7. Heat the tadka pan, add some oil in it 

8. Add Cumin seeds, Curry leaves, red Chilies, chopped Garlic, Hing Tejpatta, 

9. Pour the tadka in to the dal

10. Add Garam masala powder

11. Stir well on the medium heat

12. Add salt as per taste

13. Garnish with chopped coriander leaves

Serve Dal Tadka with rice or roti.

Dal Palak

 By Surekha Nikam 

Mom of Shraddha Nikam

Dal used: Moong Dal,Toor dal

Ingredients –

1 cup Moong dal

1 cup Toor dal 

1 Onion

1 Tomato

1tsp turmeric powder

1tbsp Oil

1tsp cumin seeds

4-5 dried red chilies

1tsp ginger garlic paste

pinch of Hing

1 bunch of Spinach (Palak)

Salt 

Preparation

1. Mix Moong dal and Toor dal and rinse it a few times until water runs clear.

2. Add chopped onions and tomatoes to the dal.

3. Pour 1 ½ cups water and pressure cook for 3 whistles on medium heat.

4. Let it cool, remove the dal and mash it to suit your liking.

Method:

1. Heat oil in a pan. Add cumin seeds and dried red chilies

2. When the cumin begins to splutter, add ginger garlic paste 

3. Sauté well for a min and add Hing

4. Add chopped spinach, sauté for 3 to 4 mins on a medium heat until the leaves wilt.

5. Add cooked dal, salt, and turmeric.

6. Mix and check the consistency, if needed pour some water

7. Mix well and cook on medium heat until Palak softens, 

8. Serve dal Palak with rice or roti. 

Dal Chimbori

 By Shubhangi Koli 

Mom of Nishank Koli

Dal used: Masoor dal

Ingredients

2 cup Masoor dal

1 Tomato

3-4 green chilies

1/2tsp Turmeric

1tsp Oil

1 Onion

1tsp Cumin seeds

2 sprigs of Curry leaves

2 dried red chilies

4-5 garlic cloves

Pinch of Hing

1 cup Chimbori (crab meat)

1tsp Garlic-Ginger paste

Coriander leaves

Salt to taste.

Method

1. Rinse the Masoor dal well. 

2. Transfer Masoor dal in a pressure cooker

3. Add finely chopped tomato, green chilies, turmeric powder

4. Pour sufficient water and pressure cook the dal up to 5 to 6 whistles 

5. Mash the cooked dal with spoon and keep a side

6. Heat the pan, add some oil in it Add chopped onion and cook till golden brown 

7. Add Cumin seeds, Curry leaves, red chilies, chopped garlic, turmeric powder, Hing 

8. Add Chimbori and mix it well 

9. Add ginger garlic paste  

10. Stir well on the medium heat

11. Add cooked dal and again mix properly 

12. Cook for another 15 to 20 minutes 

13. Add salt as per taste

14. Garnish with chopped coriander leaves 

Serve Dal Chimbori with rice or bhakari roti.

Sambar

By Sandhya Shetty 

Mom of Daksh Shetty 

Dal used: Toor dal

She got third prize worth Rs 800

Dal used: Toor dal

Ingredients 

1 cup Toor dal

100grams chopped Pumpkin

100gms mixed vegetables

2 tomatoes

2 potatoes

Little bit Jaggery

2tbsp Tamarind

1tbsp Sambar powder

1tbsp Oil

1tsp Cumin seeds

Salt 

Coriander leaves 

½ table spoon turmeric powder 

Curry leaves

Method:

1. Wash Toor dal and pressure cook up to 3 whistles 

2. Wash the vegetables and cut it in to small pieces 

3. Boil and add boiled vegetables in to the dal 

4. Add Sambar powder and mix it well

5. Soak Tamarind in the water and add that in to the dal 

6. Add Jaggery 

For Tadka

1. Add oil in a tadka pan 

2. Add cumin seeds, Curry leaves, turmeric powder

3. Pour tadka to the dal 

4. Mix it well and boil everything for another 5 to 10 minutes 

5. Garnish with chopped coriander 

6. Serve hot Sambar with Idle, Dosa 

Pongal Khichdi

 By Sandhya Rathod. 

Mom of Bhushan Rathod 

Dal Used: Moong dal

She got second prize worth Rs. 1000

Ingredients 

1 cup Moong dal

1 cup Biryani rice

1tbsp Ghee

7-8 black pepper 

½tsp turmeric

 Salt to taste

Method for making Pongal Khichdi

1. Roast Moong dal on a medium heat

2. Mix Moong dal and rice in a bowl and rinse it very well a few times.

3. In a pressure cooker, heat 1 table spoon pure ghee and fry 7-8 black pepper

4. Add ½ table spoon turmeric 

5. Add Moong dal and Biryani rice into the cooker 

6. Add salt as per the taste 

7. Pour 2 to 3 cups water and Pressure cook for 3 whistles on a medium heat.

8. Let it cool.

Serve Pongal khichdi with Papad or pickle.  

Sandghe Chi Aamti

 By Yogita Dhanasure, 

Mom of Soham Dhanasure

dals used: Moong dal, dried lentil vadis

She won 1st Prize Cash prize Rs 1500

Ingredients –

1 cup dried lentil Vadis

1 cup boiled moong dal

1tsp Cumin seeds

1tsp Mustard seeds

pinch of Hing

½ cup peanut crush

1 cup chopped onion

1 spoon chopped garlic 

Curry leaves

4-5 green chilly chopped

Coriander leaves for garnishing

Process of recipe –

1. Heat oil in a pan and shallow fry dried lentil vadis.  

2. Remove and keep it aside. 

3. In another pan, heat 1tsbp oil, Cumin seeds, Mustard seeds, Curry leaves, let it splutter. 

4. Add finely chopped onions, garlic, and green chillies. 

5. Mix it well. 

6. Add Hing. 

7. Add boiled Moong dal and 2 cups of water. 

8. Cook for 3 minutes.

9. Add shallow fried Lentil Vadis and ½ cup crushed peanuts. 

10. Add salt to taste. 

11. Cook on low flame till Vadis are cooked. 

12. Garnish with Coriander leaves. 

13. Serve with Bhakri or chappatis