Different kind of cooked lentil

 “Aam-Dal” (Mango Lentil Soup):Ingredients:

• 1 medium raw mango
• 1/2 cup red lentils (masoor dal)
• 1 medium-sized onion, finely chopped
• 1/2 teaspoon minced garlic
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water as needed
• For tempering:
  • 1.5 tablespoons finely chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon mustard seeds
  • 2/3 dried red chilies
  • 2 tablespoons oil

Instructions:

1. Soak the lentils in water for 10-15 minutes and rinse thoroughly.
2. In a pot, combine the lentils, chopped onion, minced garlic, and 1.5 cups of water. Place it on medium heat and bring it to a boil.
3. Once boiling, reduce the heat to low and let it simmer until the lentils are cooked through. Stir occasionally.
4. When the lentils are nearly cooked, add the raw mango pieces (cut into cubes) to the pot.
5. Continue to simmer until the lentils and mango are fully cooked and the soup reaches your desired consistency. Add more water if needed.
6. Season with salt according to taste.
7. In a separate small pan, heat the oil for tempering. Add the mustard seeds, dried red chilies, chopped onion, and minced garlic.
8. Fry until the onions turn golden brown and the mustard seeds start to crackle.
9. Pour this tempering over the cooked lentil and mango mixture.
10. Stir well and simmer for a few more minutes.
11. Serve hot with rice or as a soup on its own.

 “Pui Phool Diye Dal” (Lentil Soup with Malabar Spinach Flowers):Ingredients:

• 200 grams Malabar spinach flowers (pui phool), chopped
• 1/2 cup red lentils (masoor dal)
• 1.5 tablespoons finely chopped onion
• 1 teaspoon minced garlic
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 6-7 green chilies
• Oil as needed
• Salt to taste

For tempering:

• • Finely chopped onion, minced garlic, cumin seeds, oil, dried red chilies (optional)

Instructions:

1. Wash the Malabar spinach flowers thoroughly and chop them.
2. Soak the red lentils in water for some time, then rinse them well.
3. Heat oil in a pan and add chopped onion and minced garlic. Saute until the onion turns translucent.
4. Add turmeric powder and red chili powder. Mix well.
5. Pour in some water and cook the spices until the raw smell disappears.
6. Add the chopped Malabar spinach flowers and soaked lentils to the pan. Cook for a while.
7. Add water according to your preferred consistency, salt, and green chilies. Let it simmer until the lentils are cooked.
8. Adjust the seasoning according to your taste.
9. For tempering, heat oil in a separate pan. Add cumin seeds and dried red chilies. Once the cumin seeds start spluttering, add chopped onion and minced garlic. Fry until golden brown.
10. Pour this tempering over the cooked dal and mix well.
11. Serve hot with rice or roti.

“Bhaja Dim Diye Booter Dal” (Lentil Soup with Fried Eggs):Ingredients:1 cup pigeon peas (toor dal) 3 tablespoons finely chopped onion 2 teaspoons minced garlic 1 teaspoon turmeric powder 2 teaspoons red chili powder 1 teaspoon coriander-cumin powder 3 cinnamon sticks 4-5 cardamom pods 2 bay leaves 3 dried red chilies (optional) Mustard oil as needed Salt to taste For frying eggs:2 eggs Chopped onions, chopped green chilies, salt, oilInstructions:Wash the pigeon peas thoroughly and soak them in water for at least 1 hour. Heat mustard oil in a pot. Add cinnamon sticks, cardamom pods, and bay leaves. Once the spices release their aroma, add chopped onion and minced garlic. Saute until golden brown. Add turmeric powder, red chili powder, coriander-cumin powder, and mix well. Add water as needed and cook the spices until the raw smell disappears. Once the spices are cooked, add the soaked pigeon peas and cook for a while. Add more water, salt, and bring it to a boil. Simmer until the pigeon peas are cooked and the soup reaches your desired consistency. In a separate pan, heat oil for frying eggs. Crack the eggs into the pan. Sprinkle chopped onions and green chilies over the eggs. Season with salt. Fry the eggs until they are cooked to your preference. Once the lentil soup is ready, add the fried eggs on top. Let it simmer for a few more minutes, allowing the flavors to meld together. Serve hot with rice or roti.