Masoor Daal

1 katori (cup) daal plus 1-2 T of yellow moong daal
Wand soak for 4-6 hours

Cook for four whistles, then low for five minutes with scant ½ t tumeric and ½ t salt
Blend a little

1.5 chopped tomatoes
1 chopped shallot or ¼ chopped onion
3 garlic cloves
1 teaspoon grated ginger
1.5 chopped green Chile
6-8 curry leaves

Put oil in pot; add ⅛ t hing; add mustard seeds and jeera and pop them; add tomato and onion; cook until onions almost turning brown; add Chile and garlic and curry and ginger and a little more oil; add a small pat of butter and then red Chile powder; ⅛ t turmeric ;1-2 t coriander ; cook a minute and then add daal - cook a while with half lime juice and then add fresh cilantro.

Spinach and Peas

Frozen bag of chopped spinach ; about ¾ bag microwave three minutes
Fresh peas, blanched and salted
Seed and chop two tomatoes
1½ green Chile chopped
1-2 shallots or half an onion chopped

Heat oil in pan, add about ¼ tsp of hing ; add whole jeera
Add tomato and onion and chiles, cook down until they are concentrated and like sauce add about half tsp of salt
Add 1.5 tsp ginger garlic paste, cook a few seconds add 1-2 tsp coriander powder
Add vegetables to the sauce, then finish with amchur.