Urad Dal – One Pot Recipe

urad dalPreparation time: 10 mints
Cooking time: 25-30 mints
Serves – 3 – 4

1 cup urad dal (white lentil)
½ cup chopped tomato or tomato puree
1 chopped green chilli
½ roughly chopped red chilli
5 garlic cloves finely chopped
2 tbpn ghee (clarified butter)
½ tspn mustard seeds
½ tspn cumin seeds
½ tspn asafoetida
½ tspn turmeric powder
½ tspn chilli powder
½ tspn cumin and coriander powder
1 tbsp lemon juice
salt to taste
5 cups water
coriander leaves (to garnish)


  1. Heat ghee in a pressure cooker. Once hot, add mustard seeds and cumin seeds.
  2. When they crackle, add asafoetida, turmeric powder, chillies, garlic, chopped tomato and saute them for a minute.
  3. Now wash urad dal and add it to cooker stir it well and add all remaining ingredients.
  4. Close the lid and let it cook for one whistle on high heat. Now let it simmer for 15-20 minutes on low heat with lid on.
  5. Turn off the heat and let it rest for 10 minutes.
  6. Garnish it with coriander.
  7. Serve it hot.

Simple, easy and delicious Urad Daal..


Potato Peanut Curry

potato-peanut curryPreparation time: 5-10 mints
Cooking time: 5-7 mints
Serves: 4

450 grm potato (boiled and peeled)
1/2 cup coarsely ground peanut
2 tbsp oil
1 tsp cumin seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
1 tsp salt
1/2 tbsp lemon juce
1 tbsp sugar
2 finely chopped
4-5 curry leaves green chillies
coriander leaves to garnish


  1. Cut the potatoes in bite size cubes.

  2. Heat oil in a pan (I will suggest to use non-stick pan). Once oil is hot add cumin seeds. Let it  sputter and add asafoetida, chillies and curry leaves along with ground peanut.

  3. Let it cook for 1-2 minutes or till peanut turns light golden brown. Now add potatoes and other remaining ingredients and mix it gently. Make sure potatoes are evenly coated with oil. If needed use more oil at this point.

  4. Let it cook for 4-5 minutes on medium high heat. Stir it occasionally.

  5. Once it’s evenly cooked garnish it with coriander leaves and serve it warm.

Serving Suggestions:
you can serve it with poori (indian bread), plain yogurt etc.

You can also use canned potato to prepare this recipe to make it quicker.

stuffed eggplant and potato curry

Preparation time: 10 mints
Cooking time: 15 mints
Serves: 4

7-8 baby aubergines
5-6 baby potatoes

For stuffing:
2 table spoon dry shreded coconut
1 table spoon gram flour
1 tablespoon semolina
1 tbsp ground coriander powder
1 tbsp ground cumin powder
1 tbsp ground garam masala
1 tbsp ground amchur powder (dry mango powder)
4 large cloves garlic, crushed
1½ tsp salt
½ tsp turmeric
1½ tsp red chilli powder
3 tsp sugar
3 tbsp sunflower oil
2 tsp ginger, grated
Handful fresh coriander, chopped finely (optional)

For tempering:
1 tbsp sunflower oil
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp asafoetida
5-6 curry leaves
1 cup water


  1. Combine all ingredients together for the stuffing.

  2. Trim the tops of the aubergines. I like to leave a little stalk for pretty presentation. Slit the aubergines and potatoes crosswise from the bottom, almost all the way through – leave the stalk area uncut. Stuff each aubergine and potato with the masala – don’t be afraid to use clean hands to do this; just get right in there. You should have a little bit of the stuffing left over – keep it aside.

  3. Heat the oil in pressure cooker and add the mustard seeds and cumin seeds. When they crackle, add the asafoetida and curry leaves.

  4. Now add remaining stuffing in it and give it good mix.

  5. Place all aubergines and potatoes in the pressure cooker.

  6. Add 1 cup of water to it and pressure cook for 3 whistles on medium heat.

  7. Allow the steam to escape and open the pressure cooker and serve.

Serving Suggestions:
you can serve this curry with roti/paratha, gujarati dal, rice, plain yoghurt/buttermilk.