For the filling:

100 gm channa dal

1 tbsp finely chopped onions

1tbsp of finely chopped capsicum

1 tbsp refined oil

Salt to taste

For the dough:   

200 gm flour

25 gm butter

½ cup milk

1 tbsp sugar

1 tsp dried active yeast

¼ tsp salt

1. Melt the butter over medium heat and switch off the heat. 
2. Add milk and sugar to the butter and sprinkle yeast over it. 
3. Allow it to rest in a warm place until it becomes frothy.

4, Sieve flour and salt together and fold it into the yeast mixture into a soft dough.

5. Knead the dough lightly and keep it in a warm place for 1 hour to double its size.

6. Soak the dal for about 20 minutes. 

7. Cook the dal with ½ tsp of salt and with as minimum water as possible until soft. 

8. Strain out the water.

9. Heat 1 tbsp of oil over medium heat. 

10. Add the onion and sauté.

11. Add the capsicum and stir fry for few seconds. 

12. Add the cooked dal.  Gently stir the mixture for about 30 seconds and keep it aside.

13. Take out the dough onto a floured surface. 

14. Knead it lightly. 

15. Make it into an oblong shape and make into a long rope of length 45 cm.

16. Roll it out to about 18 cm with, as shown in the picture. 

17. Place the dal mixture on one side and close it till the end as shown in the picture.

18, With a sharp knife cut slits on the remaining part of the dough.

19. Cover the dal roll with it. 

20. Place the roll on a round baking dish as shown in the picture. 

21. Cover it with a damp cloth and leave it in a warm place for an hour.

22. Brush the top with milk and sugar mixture. (2 tsp milk + 1 tsp sugar) 

23. Bake in a hot oven 180 C for about 25-30 minutes until golden brown. 

24. Serve hot.

150 gm channa dal

1 tblsp corn flour

1 tblsp finely chopped coriander leaves

1 tblsp finely chopped onion

1 tsp grated ginger

1 tsp finely chopped green chilli

1 tblsp lemon juice

1 tsp garam masala( cardamom, cinnamon and clove powder)

Salt to taste

Refine oil for frying

1. Soak channa dal for about 20 minutes. 
2. Cook it with ½ tsp salt and as minimum water as possible till soft.

3. Strain the dal and keep the water for later use. 

4. Keep aside 1 tblsp of the cooked dal.

5. In a grinder, roughly grind the cooked dal. 

6. Add corn flour, chopped onion, chilli, ginger, coriander leaves, lemon juice and garam masala. 

7. Add the reserved dal water to the dal mixture to make a soft dough.

8. Adjust the salt.

9. Make walnut size balls and flatten them slightly. 

10. Sprinkle the cooked dal and press lightly.

11. You may also do make heart-shape as shown in the picture.

12. Fry them over medium heat one by one until golden brown. 

13. Serve hot with chutney or sauce.

1 tbsp sabut moong

45 gm moong dal

40 gm flour

15 gm butter

½ tsp baking powder

1 tbsp finely chopped onion

1 tblsp finely chopped coriander leaves

1 tsp finely chopped green chilli

Salt to taste

Oil to fry the pancakes

½ tsp red chilli flakes

1. Wash and soak sabut moong for about 8 hours.
2. Drain the water and allow it to sprout overnight.
3. Wash and wipe out the moist.

4. In a pan heat 1 tsp of oil over medium heat. 

5. Saute the moong with a pinch of salt and keep it aside.

6. Wash and soak moong dal for about 20 minutes. 

7. Cook the dal in pressure cooker with as minimum water as possible. 

8. Cool it and grind into a fine paste.

9. Add tbsp water to the ground dal mixture if it is too thick. 

10. Add flour, melted butter and baking powder, and mix well. 

11. Add the chopped onion, chilli and coriander leaves and mix well.

12. Heat a non-stick pan with ½ tsp of oil. 

13. Pour 1 tbsp of the moong mixture into the pan and swirl it to spread out. 

14. Sprinkle a few prepared sabut moong and chilli flakes and cover it for few seconds. 

15. Turn and cook the other side for few more seconds and remove it from the pan. 

16. In this same way, cook the rest of the pancakes with the moong mixture. 

17. Serve hot with garlic mayonnaise. It is delicious !

100 gm urad dal

¼ tsp orange-red colouring

1 tsp cornflour/flour (option)

250 ml refined oil

For sugar syrup:

300 gm sugar

150 ml water

2 green cardamom

1. Wash and soak urad dal for about 4 hours.
2. Grind it very finely with as minimum water as possible.

3. Beat the urad mixture for about 10 minutes with a wooden spoon. 

4. The mixture would be so fluffy that if you drop a small portion in water the mixture would float.

5. Add ¼ tsp of the colour and the corn flour and mix well. 

6. The mixture should be of thick dropping consistency. 

7. If it is thinner, add more corn flour.

8. Take an icing bag in a glass as shown in the picture and fill it up with the urad mixture and keep it aside.

9. In a pan add the water and sugar. 

10. Crush the cardamom and add to the sugar mixture. 

11. Heat the mixture over medium heat till sugar syrup is little sticky between your two fingers.  

12. Remove it from the heat and pour it into a smaller bowl so that it will be easier to soak the imarti.                                                     

13. If you are trying out imarti for the first time, make a small cut at the end of the cone and practice the shape of the imarti on a plate few times.

14. Heat a flat bottom pan and add the oil.

15. The oil should be slightly warm. 

16. Shape your imarti one at a time. 

17. Fry on both side till crisp. 

18. Remove it from the oil.  Allow the excess oil to drip out.

19. Dip the imarti in the sugar syrup for some time and drain out the excess sugar syrup. 

20. You should get about 20 medium size imarti with the given amount. 

21. Serve hot. It is great !

From ancient legendary stories of Ramayana, it was believed that Ram favoured a dish of soaked raw dal preparation called kosumalli.

The world’s oldest plough field is found in Kalibagan, then India, where crops were grown. Archaeologists found evidences that lentil was used by the people of those days, from the ruins found at Indus Valley/ Harappa sites.

Dosa has been eaten in India since the 5^th Century CE. It was first mention by the Chalukya King Somesvara III, who was a noted Tamil historian, scholar and poet.

Historians from Gujarat, believe that a south-indian Saurashtrian textile merchant introduced idli to South India.

Akbar’s wife Jodha Bai(Harka Bai/ Mariam–uz-zamani), introduced dal into the royal Mughal kitchen.

Birbal, a witty Brahmin advisor to Akhbar and the commander of the Mughal army, mentions khichdi in one of his anecdotes.

Panchratna dal (five lentils – moong dal, chana dal, toor dal, masoor dal and urad dal) also became popular in the royal house of Mewar.

Shah Jahan’s third son Murad Baksh was very fond of dal. A delightful moong dal preparation was named after him, Moradabadi dal, after he established the city of Moradabad in 1652 CE

Sambar is the creation of Sambhaji Bhosale, the second Chhatrapati of Maratha Empire- son of Shivaji.

½ cup hummus** (chickpeas, tahini, garlic, lemon juice and salt)

200 gm flour

½ cup milk

50 gm butter

2 tsp yeast

1 tsp sugar

½ tsp finely chopped coriander

½ tsp chilli flakes

1. Melt the butter over medium heat. 
2. Add milk and sugar to the butter and sprinkle yeast over it. 
3. Allow it to rest in a warm place until it becomes frothy.
4. Fold in the flour into the yeast mixture to soft dough.

5. Knead the dough lightly and keep it in a warm place for 1 hour to double its size.

6. Take out the dough on a floured surface and knead well. 

7. Roll out the dough into a rectangular shape approximately to 7 x 11 inches. 

8. Spread the hummus and sprinkle the coriander and chilli flakes over it.

9. Roll it up like a Swiss roll and cut equally into 6 or 7 pieces. 

10. Place them on a greased baking tray with enough space in between.

11. Allow 1 hour to proof. 

12. Bake in a hot oven 180 degree C for about 25-30 minutes.  Serve hot.

80 gm chickpeas

50 gm sesames seeds

3 tbsp olive oil

4-5 flakes of garlic

1 ½ tbsp. lemon juice

Salt to taste

For garnishing:

Finely chopped coriander /parsley

Chilli flakes

Aquafaba and peeled chickpeas.

7. Heat a pan with 3 tbsp of olive oil.

8. When heated switch off the heat and add the garlic. 

9. Fry the garlic till slightly browned. 

10. Remove it from the oil. 

11. Keep the garlic-oil for later use.

12. Roast the sesame seed over medium heat till lightly brown. 

13. Grind it in a grinder. 

14. Add 1 tbsp of the garlic oil from above to the sesame seed. 

15. Add the fried garlic and grind it together with the sesame seeds.

16. Add the chickpeas and little salt and grind. 

17. Add the aquafaba to make it into a smooth consistence.

18. Add 1 ½ tbsp. of lemon juice and give a short pulse. 

19. Adjust the salt.

20. Spoon out the mixture onto a plate.

21. Give a swirl over the mixture with a spoon.

22. Spoon the remaining garlic-oil over it. 

23. Sprinkle chilli flakes and chopped parsley/coriander leave over it. 

It is a delicious spread for bread/roti spread as well as a wonderful dip.

80 gm chickpeas

2 medium size onion finely chopped

2 tbsp refined oil

50 gm cream

250 gm spinach

1 tsp garlic-ginger paste

2 tbsp of chopped tomato

Salt to taste

1. Wash and soak chickpeas for 4 hours. 
2. Cook the chickpeas in pressure cooker with as minimum water as possible and ½ tsp of salt, till soft. 

3. In a pan heat 1 tbsp of oil. 

4. Add half of the chopped onion and sauté till light brown. 

5. Add the cooked chickpeas. 

6. Stir and fry for a minute. 

7. Add ½ of the cream and fry till cream sticks to the chickpeas.  Keep it aside.

8. Clean and wash the spinach.

9. Drain off the water.   

10. Discard the stems if they are matured otherwise chop them finely.

11. Heat a pan over medium heat. 

12. Add 1 tbsp of oil . 

13. Add the rest of the chopped onion and sauté till transparent. 

14. Add the chopped green chilli and stir. 

15. Add 1 tsp of ginger-garlic paste. 

16. Fry till the aroma of ginger-garlic comes out.

17. Add the chopped tomato and little salt. 

18.. Stir and fry till tomato is soft.

19. Lower the heat to its minimum and add the chopped spinach to the fried spices. 

20. Cook for about two minutes and remove it from the fire. The spinach will release enough water when heated.

21. Allow it to cool.

22. Put the cooled spinach in a blender and make a smooth paste. 

23. Put the paste back to the pan and cook for about 1 minute.  

24. Add the remaining cream to the spinach and cook for few seconds.

25. Add half of the creamed chickpeas to the creamed spinach. 

26. Spoon out the mixture onto a serving dish and top it with the remaining creamed chickpeas. 

27. Serve it hot with bread, roti or rice.  It is deliciously creamy and nourishing.

85 gm moong dal

25 gm milk powder

250 ml milk

50 gm butter

40 gm sugar

2 oranges

50 gm powdered sugar

2 drops of orange essence

1. Peel the oranges. 
2. Separate the flakes. 
3. Remove the strings and peel off the membranes.

4. Place the oranges in an oven proof dish. 

5. Add the powdered sugar and mix it well. 

6. Microwave it for 30 seconds and then for another 30 seconds and keep it aside.

7. Wash and soak the moong dal for about 4 hours.

8. Rinse and drain out the water from the dal.

9. Grind it with the milk in a blender to a smooth mixture.

10. Heat a pan with the butter.

11. When the butter begins to melt, add the moong mixture and mix well. 

12. Stir fry the moong mixture for a minute or so. 

13. Add the powder milk and mix well. 

14. Add the sugar and flavoring.  Mix well. 

15. When the mixture begins to thicken then remove from the heat and let it cool. 

16. Spoon the mixture while it is warm, alternating with the orange flakes and little juice.

17. Spoon the first layer with the moong mixture. 

18. Layer the second with orange flakes. 

19. The top layer should be with moong mixture. 

20. Decorate the top with oranges.

50 gm Kashmiri rajma

2 tbsp of finely chopped green capsicum

1tbsp of finely chopped onion

1 tbsp of tomato ketchup

1 tbsp of refined oil

2 tbsp of grated cheese

Salt to taste

1. Wash and soak the rajma or about 4 hours. 
2. Cook the rajma with ½ tsp of salt in the pressure cooker with as minimum water as possible. 
3. Drain out the excess water. 
4. Heat the oil in a pan. 
5. Add onion and capsicum.  Sauté  till onion is slightly brown. 
6. Add tomato ketchup and sauté for few seconds. 
7. Add the rajma and stir-fry for few seconds. 
8. Keep it aside.

120 gm flour

¼ tsp salt

25 gm butter

1 tsp sugar

¼ cup of milk

1tsp yeast

1. In a big bowl melt the butter. 
2. Add sugar and milk and stir well. 
3. Sprinkle the yeast and allow it to froth.

4. Add the salt to the flour and slowly mix it with the yeast mixture to form dough. 

5. Cover it with cling film or a wet kitchen cloth or with the pan cover and leave it for about 20 to 25 minutes to double its size.

60 gm flour

1/8  tsp salt

15 gm butter

1 tsp refined oil

½ tsp sugar

2 tbsp of milk

½ tsp yeast

1 tbsp of coriander paste

1. In a smaller bowl melt the butter. 
2. Add oil, sugar and milk and stir well.
3. Sprinkle the yeast and allow it to froth.

4. In the meantime clean, wash and chop the coriander leaves. 

5. Make it into a very fine paste in the blender.  Do not use water.

6. Add 1 tbsp of the coriander paste and mix well.  Add salt to the flour. 

7. Add the flour to the yeast mixture little at a time to form dough.

8. Cover it with a cling film or damp cloth for an hour to double its size.

By now, both the dough have doubled in sizes.

9. First work with the white dough.  Knead it well and make it into 2 halves. 

10. Take one half and make it into a ball and spread it out with your finger into a 16 cm round circle as shown in the picture.

11. Brush the circle with oil and spread out the rajma mixture over it. 

12. Sprinkle the grated cheese on top and keep it aside.

13. Next take the other half of the dough and spread it out with fingers into a round circle of 16 cm and set it aside.

14. Now, work on the green dough.  Take the dough onto a floured surface and knead well. 

15. Make a ball and spread it out with your fingers into a round circle of 16 cm.

16. Place the green circle over the white circle and roll it lightly.

17. With a sharp knife cut out 2 cm strips as shown in the picture. 

18. Take a strip and twist it and place over the filled base.  

19. Cover the entire rajma base with twisted strips.  20. Trim the excess lengths and tuck into the base.

21. Cover it with a damp cloth and proof it for 1 hour. 

22. Brush the top with oil and bake in a hot oven 180 degree C for 20 -25 minutes.

23. Cut it into wedges and serve hot.