Masoor Ki Daal Recipe

Among the Indian  lentil dishes I've learned from my husband's late grandmother, this "dry" daal dish, called "masoor ki daal", is by far the easiest and fastest to prepare for the family. No soaking is needed and it cooks in no time. The only trick to this dish is not to overcook the lentils because they will get mushy very quickly if you don't keep an eye on them.

The coral-colored, skinless lentils are sautéed with ginger garlic paste and chiles. Once masoor dal is cooked, the lentils turn a pretty yellow color. The last step is pairing the lentil dish with homemade roti (Indian flat bread) for a complete, nutritious meal.

Mash Ki Daal (Dry Urad Dal Recipe)

Daddy, my father-in-law, needs his daal ("lentil" in Urdu) fix daily. We usually make the wet, soupy version, which he considers tastier because of baghar (common red chili oil layer). But every now and then, Daddy asks for sukhi mash ki daal. "Sukhi" is in reference to a dry lentil preparation. I used urad dal and cooked the lentils with caramelized onions, fresh chiles, garlic, ginger and cumin seeds.

Urad dal is a great source of protein and iron and it's pretty low in calories. The caramelized onions provide the extra oomph of natural sweetness and are balanced with a little kick from the freshly grated ginger. The result is as tasty, healthier version of an Indian staple. We usually make mash ki daal with freshly homemade roti (Indian flat bread). Daddy often likes to spread a little bit ghee (clarified butter) when my mother-in-law's not watching!

If you have leftover lentils, you can add grilled vegetables the following day. It makes a great salad for a light lunch.

Dahi Bhalla Recipe (Indian Lentil Fritters in Yogurt Sauce)

Dahi bhalla is a very common dish in Indian cuisine. Hot fried lentil fritters are soaked in cold water, gently pressed then smothered in a thick yogurt sauce. What makes the dish so special is the combination of sweet tamarind chutney that marries very well with the tanginess of the yogurt. It can be eaten as a snack or appetizer. The dish may be fried, but it’s packed with nutrition so you can enjoy it without feeling that guilty.

For added flavor, I added both chopped dates and date syrup to the tamarind chutney. This dish can be prepared in advance and assembled at the last minute, which is very convenient. Serve with cilantro and mint chutney on the side and you'll have yourself a very flavorful appetizer.

How to Make Mirchi Bhaji (Mirchi Pakora Recipe)

My father-in-law really loves spicy food, so I thought I would surprise him with stuffed mirchi pakora, which are whole green chile fritters. Before getting started, I had to estimate the level of spiciness of the chiles. It turned out the green chiles we bought from the Indian market this week were painfully spicy. So I made an incision in each chile and removed all the seeds.

The preparation method I learned from Lulu’s grandmother involves stuffing the chiles with tamarind paste, then dipping them in (besan) chickpea batter before deep-frying them until golden brown.

I have to admit I didn't try any, but in my defense, even Lulu, Daddy and the girls found the peppers really spicy. Don’t get me wrong; they really enjoyed them even though the girls ended up chugging milk to help offset the spiciness. I’m just saying, you’ve been warned!

Mirchi Ka Salan Recipe (Indian Spicy Food)

I think I've said it many times: my husband's late grandmother (I called her Baji) was an exceptional cook. She used to make a specialty from Hyderabad called mirchi ka salan very often for my father-in-law. He absolutely loves spicy food. I know Daddy misses Baji's cooking, so I try to make his favorite dishes as often as possible.

The dish is very spicy due to the use of a large quantity of chiles (mirchi in Urdu) and the sauce (salan) is the same masala sauce made of onions and Indian spices that is used in many other Indian dishes. For this particular dish, you don't want to go over-board and use fiery chiles such as Habaneros. I chose milder Anaheim peppers. Finally, if you’re afraid of the heat, don't forget to accompany this dish with a tall glass of lassi to soothe your taste buds.