Dal and Legumes

Dhaba style dal palak: boiled moong dal simmered with chopped spinach, onion, tomato and spices.

Khatti meethi Gujarati dal: boiled toor dal and peanuts cooked with jaggery and simmered with a tempering of whole spices, curry leaves, ginger and tomato.

Khatta moong dal kadhi: boiled whole green moong simmered in a spiced sour curd and gram flour gravy.

Restaurant style dal tadka: toor and chana dal pressure cooked, simmered in an onion and tomato masala and finished with a ghee, garlic and red chilli tadka.