Sweet (thoor) dal (difficulty: ⅖) – for three people

Ingredients: thoor dal lentils, olive oil, cumin seeds, black mustard seeds, curry leaves, salt, water, coriander powder, turmeric powder, red powdered pepper, sugar, lemons.

  • 1
    Take a cup of thoor dal lentils.
  • 2
    Then, wash the thoor lentils until the water runs clear.
  • 3
    Add three cups of water into a pressure cooker and turn it on.
  • 4
    Add a few spills of olive oil to the pot.
  • 5
    Then, add a teaspoon of cumin seeds. (The quantity of most spices is all in terms of personal preference, but I always add a teaspoon.)
  • 6
    Add a half teaspoon of mustard seeds. These should look like small black dots.
  • 7
    Add three or four curry leaves into the pot. The image below is what the pot should look like at this point.
  • 8
    Add more water, just enough so the lentils are not showing from the top of the pot.
  • 9
    Add a pinch of salt (again, it’s primarily according to personal preference).
  • 10
    Add a teaspoon of turmeric powder, red powdered pepper, and coriander powder.
  • 11
    Wait until the pot comes to a boil and the lentils are soft.
  • 12
    Finally, as you serve it, add in a pinch of sugar and a few drops of lemon juice.

Bindi – for three people (difficulty: ⅗)

Ingredients: oil (olive or canola), cumin seeds, mustard seeds, garlic, onions, okra, turmeric, red chili powder, salt, coriander powder, and mango powder.

  • 1
    Wash, dry (it is crucial that the okra is dry), and chop approximately 40 pieces of okra.
  • 2
    You can chop it either vertically or horizontally, but I prefer to cut it horizontally. Add some oil into a large pan.
  • 3
    When the oil is hot, add in a teaspoon of cumin seeds. Put one seed in first, and if it fizzles, pour the rest in. Then add a teaspoon of mustard seeds.
  • 4
    Mince two cloves of garlic (or more, depending on preference) before adding to the pan.
  • 5
    Finely chop an entire red onion (white onions will do too) and add to pan.
  • 6
    Wait a few minutes until the onions are brown.
  • 7
    Add a half teaspoon of turmeric, a teaspoon (or more, depending on taste and spice level) of red chili powder, a pinch of salt, and a half teaspoon of coriander powder. Then mix together.
  • 8
    Add in the okra.
  • 9
    Mix.
  • 10
    Cook for about fifteen minutes, mixing the pot once every few minutes. Wait until okra is soft and the color matches the photo below.
  • 11
    Right before serving, add in as much mango powder as you want. A teaspoon will do.

Chole – for five people (difficulty: ⅗)

Ingredients: oil, cumin seeds, garlic, onions, tomatoes, red pepper powder, turmeric, coriander powder, salt, two cans of chole (chickpeas), and water.

  • 1
    Add some oil to the pot. Wait until it sizzles before adding in a teaspoon of cumin seeds.
  • 2
    Crush six garlic pieces (adding in a pinch of salt mid-grind) before putting it into the pot.
  • 3
    Add in one diced white or red onion and a large diced tomato.
  • 4
    Add in a teaspoon of all spices: red pepper powder, turmeric, (only a half teaspoon of) salt, and coriander powder.
  • 5
    Add two large cans of chole.
  • 6
    Pour in enough warm water to submerge the chole.
  • 7
    Taste and adjust for spice.
  • 8
    Cook for twenty minutes on low heat (if you’re doing only one can of chickpeas, only cook for 15 minutes).

Rabbouti – for two people (difficulty: 5⁄5)

Ingredients: cumin seeds, oil, water, 6-7 cloves of garlic, salt, red pepper powder, turmeric, coriander powder, and rabbouti (only found in Rajasthan).

  • 1
    Add in a few tablespoons of oil, one teaspoon of cumin seeds, and chopped garlic in that order.
  • 2
    Pour in a few cups of water and a pinch of salt.
  • 3
    In a separate bowl, put a teaspoon of each: red pepper powder, turmeric powder, and coriander powder. Add in a few spoons of water and mix, before adding the liquid to the pot.
  • 4
    Let boil.
  • 5
    Wash two cups of rabbouti before adding it to the pot.
  • 6
    Let boil, again. Once it’s bubbling, you can serve.

Paneer – for four people (difficulty: ⅘)

Ingredients: onions, tomatoes, oil, garlic, cumin seeds, salt, turmeric, coriander powder, red pepper powder, fried paneer cubes, and water.

  • 1
    Dice one onion and two large tomatoes.
  • 2
    Pour olive oil into a pot.
  • 3
    Grind six garlic cloves (add in a pinch of salt mid-grind for more flavor)
  • 4
    Add two tablespoons of cumin seeds to the pot.
  • 5
    Add the crushed garlic to the pot.
  • 6
    Add the cut onion.
  • 7
    Pour in one teaspoon of salt, a half teaspoon of turmeric, two teaspoons of coriander powder, and one and a half teaspoons of red pepper powder.
  • 8
    Add in the tomatoes.
  • 9
    Wash the fried paneer cubes with warm water to dethaw, then add it into the pot.
  • 10
    Put the pot on low heat, and add a few cups of water so the paneer is fully submerged.
  • 11
    Let cook for 20 minutes.

Guvarfali – for three people (difficulty: ⅗)

Ingredients: five or six garlic cloves, oil, cumin seeds, chopped guar beans, salt, red pepper powder, coriander powder, turmeric powder, and water.

  • 1
    Crush the garlic, adding a little salt for extra flavor.
  • 2
    Add a few spoons of oil to the pot, before adding cumin seeds and garlic.
  • 3
    Add in the cut guar beans (should be a little more than one and a half cups of guar beans).
  • 4
    Add in a half teaspoon of salt, a teaspoon of red pepper powder, a teaspoon of coriander powder, and a teaspoon of turmeric powder.
  • 5
    Add a few tablespoons of water.
  • 6
    Cook for about ten minutes, until the guar is soft.

Dal Dhokli – for four people (difficulty: ⅖)

Ingredients: oil, cumin seeds, curry leaves, thoor dal, salt, coriander powder, turmeric powder, red pepper powder, water, lemon juice, sugar, whole wheat flour, and carom seeds.

This recipe has two parts: the dal and the dhokli.
The first part is simply “thoor dal,” which is another recipe on the website.
The second part is the dough. Its instructions are below.

  • 1
    In a large bowl, add two cups of whole wheat flour
  • 2
    Add some carom seeds to the flour, as well as a teaspoon of salt, and a half teaspoon of red pepper powder, a teaspoon of cumin seeds, and enough water to create a dense dough.
  • 3
    Fold the dough so it’s tightly packed.
  • 4
    Roll the dough into long, stringy sections, before breaking those off into little bite-sized balls.
  • 5
    Roll the balls into a circle before pressing them flat, like a coin.
  • 6
    Add this dhokli (the dough coins) to the dal as it’s boiling.
  • 7
    Cook for half an hour. Check if it’s fully cooked with a taste test. Cook longer if the dough feels raw).