Maratha dhal

1 cup red lentil dhal (masur)

3 medium onions

3-4 cloves

1 small piece cinnamon

3-4 peppercorns

1 tsp red chili powder

2 tsp coriander powder

Half coconut (grated)

1 tsp turmeric powder

3 medium-sized potatoes (diced)

1 lump of tamarind (size of a lemon)

2 tbsp. ghee

Salt to taste

Sugar to taste

Soak the dhal for about half hour. Boil the dhal with turmeric, salt and 1 onion, cut into pieces.

In 1 tablespoon ghee, fry the peppercorns, cloves, cinnamon, and coriander powder. Grind to a paste with the tamarind and very little water.

In the remaining ghee, fry the rest of the onions finely chopped. When golden brown, add the coconut and continue to cook till browed. Add the ground masala to the dhal with the coconut and onion mixture. Add the potatoes, salt, sugar and chili powder. Continue to cook till the potatoes are soft.

Koheli dhal

1 cup tuar dhal

25 green chilies

20 spring onions

2 inch piece of ginger

1/ 2 tsp turmeric powder

4 eggs (beaten)

1/ 2 cup tamarind water

2 bunches coriander leaves

18 large onions

4 pods garlic

1/ 2 tsp cumin seeds

150 grams oil or ghee

Salt to taste

Boil dhal with salt and turmeric in a little water till pulpy.

Chop the spring onions, chilies, garlic, ginger ad coriander leaves. Grind half of the onions with half of the chopped chilies, garlic, and ginger, coriander, and cumin seeds.

Chop fie the rest of the large onions and brown in hot ghee. Add remaining chopped ingredients along with the ground masala and cook for about 10 minutes. Add the dhal ad stir well. Then add the tamarind water. When the ghee separate from the mixture, remove from the heat.

Cool and add the beaten eggs. Mix thoroughly, replace on fire for a while before serving.