Sprout Dal

Sabut moong dal - 1/2 cup
Rajma - 1/2 cup
Chana - 1/2 cup
Chopped onion - 1
Chopped tomato - 1
Lemon juice to taste
Salt to taste

Method:
Soak dal, rajma and chana in sufficient water for 8 hours.
Transfer them to a cloth.
Soak the cloth in water.
Cover the lentils completely with the cloth.
Place the cloth in the container and store it in a warm place.
In summers, let it remain outside for 6 hours, in winters for 8-9 hrs. Take care that the cloth does not get dry.
Once the lentils sprout, add a lil water to the pressure cooker and transfer the lentils to the pressure cooker.
Let it cook for 2 whistles.
When done add chopped onion, tomatoes, cilantro and lemon juice to the lentils.
Eat as is or with roti or chawal.

Dal palak

Toor dal - 1 cup
Palak chopped - 1/2 cup
Turmeric - 1/4th tsp
Mustard seeds - 1 tsp
Desi ghee/ clarified butter - 1.5 tbsp
Red chilli - 2, broken
Tamarind - 2"
Ginger - 1"
Garlic - 2 flakes
Onions - 1, chopped
Tomato - 1, chopped

Method:
Soak tamarind in warm water for hal an hour. Sieve it and keep the water aside.
In a pressure add dal, turmeric powder, palak, salt and the above seived tamarind water.
In a pan heat the clarified butter.
Add mustard seeds.
When it splutters, add garlic, ginger and red chillies broken into pieces.
Add onions. Fry till translucent.
Add tomatoes, fry till oil separates.

Toor / Arhar dal preparation

Toor dal - 1 cup
Water - 3 cup
Turmeric - 1/4th tsp
Salt to taste
Cumin seeds - 1 tsp
Ginger garlic paste - 1 t.5 tsp
Onion - 1 chopped finely
Tomato - 1 chopped finely
Chillies - 2, chopped
Cilantro / dhania leaves - chopped finely
Clarified butter or desi ghee - 1 tbsp

Method:
In a pressure cooker add toor dal, salt, turmeric and water. Give 2 whistles.
In another pan add desi ghee. Let it heat, ad cumin seeds.
When seeds splutter, add ginger garlic paste and chillies.
When it turns brown, add onions.
Fry till translucent, then add tomato.
Turn of the gas when oil separates.
Remove the whistle, add the above prepared tadka, then finely chopped dhania.
Serve hot with rotis or rice.