## INGREDIENTS
- Toor Dal / Split pigeon peas – 1/3 cup
- Masoor Dal / Pink lentiles – 1/3 cup
- Moong Dal – 1/3 cup
- 1 inch Ginger grated or finely crushed
- Turmeric powder – ½ tsp
- Water – 2 cups
- 1/3 Cup 1 inch chopped green Beans
The following vegetables should be cut in big chunks
- 1 Medium Potato 
- 1 Brinjal/Eggplant
- 1 Big tomato or 2 medium size Tomato 
- 1/2 cup Chopped Yam(suran)
- 1/2 cup Pumpkin or Squash 
- 1/3 cup Big Chopped Carrot 
- 1/3 cup chopped Plantain
- 1/3 cup chopped Taro root 
- 1 Teaspoon dry roasted and crushed powder of Cumin and dry red chilli
- Salt according to taste
- 1 Teaspoon Cumin seeds
- 1/2 Teaspoon Panch Phooran( Its a mixture of Fennel seeds (Saunf), Cumin seeds (Jeera), Nigella seeds (Kalonji), Yellow or Black mustard seeds (Rai),  Fenugreek seeds (Methi)
- 1 Tablespoon Ghee or Vegetable Oil

## PREPARATION
- Rinse the dals well and soak till you chop the vegetables
- Chop the above mentioned vegetables in 1 inch chunks

## STEPS
- Heat 2 glasses of water in a deep vessel like a sauce pan.
- Add soaked dal and chopped veggies to the wather
- Add Turmeric powder and Salt
- Cover the lid and put the flame high
- After 3-4 minutes simmer the flame to low to medium 
- In 20-25 minutes open the lid(careful for the escaping smoke) and mix everything well.
- Check the consistency and add little hot water if needed

## FOR TEMPERING
- Add Ghee or oil to a deep vesseled pan
- When heated up add cumin and panch phooran to it
- Add one or two whole dry chilli
- Add the crushed Ginger
- Saute for 2 minutes
- Add the boiled dal mix to it ( careful for the escaping smaoke)
- Mix well and turn off the flame in 2 minutes
- Sprinkle some chopped grean coriander leaves and our prepared cumin-chilli dry roasted powder
- Serve with Rice or Paratha

Oriya Special Dalma

 Dalma carries an authentic taste of  Oriya cuisine. In this recipe I used Moong Dal, Yellow split pigeon peas and Moong daaled with Masoo Dal and a lot of veggies  pigeon peas

Oriya Special Dalma 

## INGREDIENTS
- Split Moong beans/dal 1 cup
- 1 small size tomato, chopped 
- 1 inch of peeled and finely chopped ginger
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon of green split green chillies or red chili powder or cayenne pepper
- 1 Tablespoon ghee or any cooking oil
- 1 pinch Asafoetida powder (optional)

## METHOD
- Dry roast the split dal on a medium flame for 2-3 minutes. It brings out aroma of the dal to the surface.
- Rinse the dal well
- Add it to a saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
- Add tomato, salt and turmeric powder to it
- Bring the dal to a boil on high flame, then cover the lid and cook until the dal beans are very tender and mixture has thickened, usually 15 to 20 minutes. 
- If necessary, add more water, and stir.

## TADKA
- Heat ghee or oil in a small saucepan 
- When hot add cumin seed and chillies. 
- Add Asafoetida powder and grated ginger, stir for 2 minutes without burning
- Pour this mixture on the cooked dal 
- You can add some chopped coriander leaves on top and serve with rice, or roti 

Split moong dal

Split Moong Dal is used as a side dish in Indian cuisine or it can be used as a soup itself . It is a super tasty and easily digestible dish prepared without any hassle.

Split Moong Dal

## INGREDIENTS
- 1 pound of whole boiled and peeled potatoes
- 2 tablespoon finely chopped onion
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 green chilly finely chopped
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1/3 teaspoon red chilli powder or black pepper powder (optional)

## PREPARATION
- To boil the potatoes, pierce them with a knife once or twice if they are very big, place them into a deep vessel or saucepan and pour normal temp water so that the water is an inch above the potatoes.
- Add a pinch of salt to the water. Cover the saucepan and bring to a boil, then lower the heat to medium. 
- After 25 minutes test if the potatoes are done. A sharp knife should easily go through the potato. That should not be overcooked, some bindings should be there. Drain and set aside.

## METHOD
- Heat a medium-sized pot on medium heat. 
- Add ghee to it 
- When it melts, add cumin seeds and mustard seeds and allow them to splutter.
- Add the remaining spices to it.
- Add the cooked potatoes to the pot and mix well
- Break and smash them apart when you mix. But don't overdo it.
- Add water to the pot. Raise the flame to high to bring curry to a boil, then reduce the heat to the medium flame and simmer for 5 minutes.
- You can add more water to adjust the curry to your desired consistency. 
- Garnish with cilantro and serve as a soup or as a side dish with roti or naan.


Aloo Soup

Simple Aloo curry or Potato soup is very easy and quick to make. It doesn't require a lot of ingredients and it can be used as a soup or as a side dish.

Simple Aloo Curry 

## INGREDIENTS

- 1 cup of whole Green gram( Moong Daal) 
- 1 Tablespoon grated or crushed Ginger
- 1 Teaspooon finely chopped Green Chilly
- 1 medium tomato finely chopped
- Pinch of Asfoetida(Hing)
- 1 Tablespoon of Ghee( clarified butter). If not available Mustard or vegetable oil will work
- 1 Teaspoon Cumin seeds
- 1/2 Teaspoon Coriander powder
- 1/2 Teaspoon Garam Masala powder
- Salt 1 Teaspoon or according to taste
- 1 Tablespoon chopped Coriander leaves

## PREPARATION
- Take a cup of Moong Daal(whole green Gram) and after cleaning and washing soak in water 5-6 hours.

## STEPS

- Heat a deep vessel with 4 cups of water on. 
- Add soaked moong daal(green gram), Salt and Turmeric to it.
- When it comes to boil, keep it on medium flame. 
- Wait until the Daal is tender enough for a good soup.
- Stir occasionally and check if the consistency is okay. Otherwise add some more hot water into it and cover.
- When the Daal is perfectly cooked turn off the flame. 
- Heat a medium to deep bottomed pan.
- Put Ghee or oil in the pan
- Add Asefoetida (hing), Cumin 
- Next add grated Ginger, chopped Green Chilli and saute it.
- Add chopped tomatoes 
- When the tomatoes are little cooked and everything is mushy, add Coriander powder, Red Chilly powder, Garam masala powder.
- Mix everything well
-  Now add the boiled Daal to it and keep on low flame for 2 to 4 minutes.  
-  Add chopped Coriander leaves and if available add Kasoori methi(dry fenugreek leaves).
-  Serve with Rice, Chapaati or Naan. You can enjoy it alone as a soup.

## NOTE

-If you are in hurry and the Daal is not soaked beforehand then don't worry. Wash Moong daal properly and pressure cook it for 3 whistles.
- I personally avoid pressure cooker and soak it beforehand to maintain the lentiles nutrients.

Green Gram Soup

The easiest and nutritious Green beans or Moong Daal recipe is very easy to make. It is loaded with protein and easy to digest.

Whole Green Moong Beans (Moong Dal) Soup

## INGREDIENTS

- 1/2 cup Whice Rice (preferably non scented)
- 1 cup Curd
- 4-5 cloves of Garlic
- 7-8 Curry Leaves
- 1 Dry Chilli
- 1 Green Chilli
- 1/2 Teaspoon Black Mustard seeds
- 1/4 teaspoon Turmeric powder
- 2 Teaspoons of Mustard Oil or any cooking oil for Tadka
- 1 Teaspoon Salt

## PREPARATION

- Wash the rice well and soak for more than 15 minutes.
- Make a coarse paste/batter of the soaked rice.
- Chop the green chilly and dry chilly.
- Chop or crush the garlic cloves

## STEPS

- Heat 2 Teaspoon oil in a thick bottomed and deep vessel on medium to high heat.
- When the oil is hot, add mustard seed, chillies, Curry leaves, crushed Garlic
- Saute all the spices well
- Now, pour the rice batter slowly and stir it continously
- Add turmeric powder and salt to taste
- Add one glass of hot water and mix well.
- Cover the vessel and cook for 10 minutes on low to medium flame.
- After 10-12 minutes, open the lid and give a good stir.
- Serve Dahi Kanji with rice or serve it as a soup alone.

dahi Kanji

A unique cuisine of Odisha, a state of India. It's a nice blender of curd and rice flour. Dahi kanji not only tastes amazing it also soothes your gut and fills your stomach. 

Dahi Kanji (rice flour and curd soup) 

## Ingredients
- 1 Cup Tuar Daal 
- 1 Cup Chana Daal
- 2 Red Onions medium sized
- 1 Big tomato, finely chopped
- 4 Garlic cloves, finely chopped
- 1 inch ginger ( or Ginger garlic paste )
- 1 or 2 Green chillies, finely chopped
- Few curry leaves
- 1/2 Tea spoon Cumin seeds (Jeera)
- 1/2 Tea spoon Mustard seeds
- 2 Tablespoons Mustard oil or Vegetable oil
- 1 Teaspoon turmeric powder
- 1 Teaspoon red chilli powder
- Pinch of Hing
- Salt according to taste
- 1/2 Teaspoon Garam Masala powder
- 1 Tablespoon ghee 
- Finely chopped coriander leaves 

## Preparation
- Wash and soak the Chana daal and Tuar daal in lukewarm water for half an hour to one hour
- Boil or pressure cook the daal till it becomes perfect
- Add turmeric and salt to it while boiling
- Keep it aside when Daal is cooked.
- Finely chop the onions 
- Finely chop/grate the ginger, garlic 
- Finely chop the tomato

## Steps
- Add 1 table spoon mustard oil in a pan and put it on a medium heat for 2 minutes.
- Add cumin seeds and mustard seeds
- When it starts to splutter
- Add chopped onions and saute for  few minutes
- Add ginger and garlic and saute for few more minutes
- Add the green chillies and curry  leaves
- Add Hing, Red chilli powder, and Garam Masala powder
- Add chopped tomato
- Stir well and cover the lid, keep in the lower to medium flame for 3-5 mins
- Open the lid, stir well
- Add ghee and chopped coriander leaves and cover again
- Serve hot with Rice, Chapati or Naan or enjoy as soup.

Super Daal

Dhaba Style Daal or the rich lentil soup carries an authentic taste of India. Flavored with a blend of Indian spices and Ghee which delight your taste buds in a healthy way..

Warm and Comforting Soups: Easy Indian Recipes for Any Season

Oriya Special Dalma

Split Moong Dal

Simple Aloo Curry

Whole Green Moong Beans (Moong Dal) Soup

Dahi Kanji (rice flour and curd soup)

Dhaba Style Daal