Masar Dal - Julie Sahni

Ingredients	Quantity
Pink lentils	1 ½ cups
Turmeric	¾ tsp
Salt	2 tsp
Ghee	5 tbsp
Large garlic cloves	6

Wash lentils. Place in a deep pot with the turmeric and 5 cups of water. Bring to a bowl, stirring often. Reduce heat to medium-low and simmer for 15 to 20 minutes. Turn off heat and beat lentils with a wire whisk to smooth the puree. Stir in the salt.

When ready to serve, simmer the puree until piping hot. Heat the ghee in a skillet. When hot, add garlic slices and fry till they start to turn brown. Pour this over the lentil puree. Stir to mix and serve.

Masar Dal

Ingredients	Quantity
Pink lentils	1 ½ cups
Turmeric	¾ tsp
Salt	2 tsp
Ghee	5 tbsp
Garlic cloves	6

Wash lentils. Place in a deep pot with the turmeric and 5 cups of water. Bring to a bowl, stirring often. Reduce heat to medium-low and simmer for 15 to 20 minutes. Turn off heat and beat lentils with a wire whisk to smooth the puree. Stir in the salt. When ready to serve, simmer the puree until piping hot. Heat the ghee in a skillet. When hot, add garlic slices and fry until they start to turn brown. Pour this over the lentil puree. Stir to mix and serve.

Masalewali Alu Mattar Khumben

Ingredients	Quantity
Ghee	¼ cup
Large onion – sliced	1
Garlic cloves – chopped	4
Ginger 1” – chopped	1 piece
Garam masala	1 tbsp
Turmeric	1 tbsp
Dried red chillies	¼ tsp
Potatoes – cubed	2 pounds
Salt
Water	½ cup
Mushrooms – halved	2 pounds
Peas – fresh frozen	1 cup

Heat ghee in large pot. Add onion and garlic and fry until browned. Stir in ginger and fry for 2 minutes. Add garam masala, turmeric and chilli, stirring for a minute. Stir in potatoes, salt and water. Mix well, bring to a boil and simmer for 8 to 10 minutes. Stir occasionally. Add mushrooms and peas and stir. Cook, covered, for 5 to 8 minutes. Remove lid, raise heat and cook until ¾ of water has evaporated, stirring constantly. Serve with dal.

Masalewala Murgh - Spicy Grilled Chicken

Ingredients	Quantity
Black pepper – coarsely crushed	1 tbsp
Paprika – bright red	1 tbsp
Chilli powder	½ tsp or to taste
Garam masala	1 tbsp
Ground cumin	2 tsp
Oregano	2 tsp
Garlic cloves – peeled and crushed	1
Salt	1 ¼ tsp
Vegetable oil	3 tbsp
Lemon juice	2 tbsp
Plain yoghurt	2 tbsp
Jointed chicken pieces

Preheat grill and arrange grilling tray at least 5-6" for source of heat (medium-high). Combine all ingredients for the spice paste in bowl and mix. Rub past over chicken as evenly as possible. Arrange chicken on grilling tray in single layer with fleshier parts up and skin down. Grill for 10-12 minutes or until brown. You may need to rearrange some of pieces so that brown evenly. Turn and cook in the same way.