our recipies

How to Cook
it to Perfection

Here's a special gem from the kitchen of Marut Sikka. Masoor dal, infused with kasoora clay and goodness of spices!

We have a wide range of receipes, which is healthy and can be made using different kinds of pulses


  • ½ cup whole black lentil / sabut urad dal

  • ¼ cup rajma / red kidney beans (can reduce to 3 tbsps)

  • 2.5 cups water for pressure cooking

  • 1 small black cardamom/ badi elaichi

  • 1 small bay leaf/ tej patta

  • ¼ to ½ tsp turmeric powder/ haldi

  • Salt as needed

  • 2 tbsp oil or butter

  • ¼ to ½ tsp cumin / jeera

  • ⅛ tsp hing / asafoetida

  • 1 medium fine chopped onion

  • 2 medium fine chopped tomato deseeded

  • ¾ tsp ginger finely chopped or grated / adrak

  • ¾ tsp finely chopped or 3 to 4 garlic cloves / lehsun

  • 1 green chilies slit optional / hari mirch

  • ½ tsp red chilli powder

  • ½ tsp garam masala

  • 1 ½ tsp coriander powder / daniya powder

  • 1 ½ to 2 cups water to add later (half cup each time while simmering)

  • 2 tbsps cream

For garnish

  • 1 tbsp coriander leaves / daniya patta

  • 1 tbsps butter or 1 tbsp cream



  1. Wash dal and rajma together several times and soak overnight or at least for 4 to 5 hours.
  2. Pressure cook with 2.5 cups of water, cardamom and bay leaf for 4 to 5 whistles on a medium heat or for 25 to 30 minutes if cooking in a pot.

Making dal makhani

  1. Heat a pan with butter or oil. Add cumin and allow to crackle. Add hing and ginger garlic and saute until aromatic.
  2. Add onions and fry until they turn golden. Add tomatoes, green chilli, turmeric, chilli powder and salt. Saute until the tomatoes turn mushy.
  3. Add garam masala, coriander powder. Saute well again for 1 to 2 mins.
  4. Pour the cooked lentils along with the stock.
  5. Stir and cook for about 2 hours stirring often in between to prevent burning the bottom. You will need to add half cup water when ever the dal thickens. You may need to add about 1.5 to 2 cups water more as and when needed.
  6. You will be left with thick creamy dal. Add cream and stir. Cook for another 5 to 7 mins.
  7. Add chopped coriander and ginger juliennes for garnish. You can also garnish with butter or cream.
  8. Serve dal makhani with naan, plain rice, roti or jeera rice.

Nutrition InformationCalories: 450 Fat: 4g


  • 5 cups water

  • 1 cup urad dal (split black gram)

  • 1/2 tsp turmeric

  • Salt

  • For tempering:

  • 1 Tbsp butter

  • 1 tsp cumin seeds

  • 1/2 tsp ginger

  • 1 tsp garlic

  • 2 green chillies, slit

  • 1 small onion, minced

  • 1 small tomato, chopped

  • 1/4 cup tomato puree

  • 2 tsp dhabba tadka mix

  • Juice of one lemon

  • For dhabba tadka mix:

  • 1 Tbsp jeera

  • 1 1/2 Tbsp dhaniya seeds

  • 1 tsp fennel seeds or saunf

  • 1 tsp whole cloves

  • 1/2 inch cinnamon stick

  • 1/2 tsp Kashmiri red chilli powder

  • 1/4 tsp ground mace (Javitri powder)

  • 1 tsp turmeric powder

  • Salt to taste


  1. Cook the dal with salt and turmeric in it.

  2. To make the dhaba tadka mix:

  3. Dry roast the whole spices (cumin, coriander seeds, saunf, cloves and cinnamon) on a tawa.

  4. Add the turmeric powder, chilli, javitri powder and roast some more. Add the salt. Make a fine powder of the spices. You can store this powder.

  5. For the dal:

  6. In a deep pan, take a tablespoon of white butter, fry the zeera, ginger and garlic.

  7. Then add the onions till they turn translucent.

  8. Pour in the cooked dal, add salt, green chillies and the chopped tomatoes.

  9. After one minute, add the tomato puree, and the dhaba tadka mix.

  10. Top it up with lime juice.


  • 1 cup whole masoor dal 

  • 1 tsp garam masala 

  • 1 tsp turmeric 

  • 1 tsp salt 

  • 2 - 3 medium tomatoes

  • 1/3 cup oil 

  • 1 onion, chopped 

  • 4 - 5 pods garlic, separated, chopped finely 

  • 1 inch ginger root, chopped 

  • 2 green chillies, chopped 

  • 1 bunch coriander, chopped 

  • Water


  • Rinse the massor dal thoroughly, until water is clear. It is advisable to soak the dal for 2 - 3 hrs as it reduces the cooking time.

  • In a pressure add massor dal, 3 - 3.5 cups of water, chopped tomatoes, turmeric and salt.

  • After 2 - 3 whistles cook on low flame for about 10 minutes. Then switch off the flame.

  • When you open the cooker the dal should be a pulpy mixture. If required add more water to keep the dal loose, like texture of thick cream.

  • If using a pan then cook the dal with the other ingredients for 30 hrs till the dal turns soft and pulpy. Stir occassionally.

  • Now for the tadka heat oil in wok. When oil is hot, add onions and cook until tender and translucent but not browned.

  • Add garlic, ginger and chillies. Continue to fry until garlic is fully cooked. Add garam masala and chilly powder.

  • Do not allow spices to burn. Keep stirring until mixture starts to stick. And immediately pour this over the cooked dal.

  • Stir nicely and let it simmer to blend in the flavors. Taste and add more salt if needed.

  • Garnish with chopped coriander.


  • 1 cup split red gram lentil (arhar dal)

  • 1 tsp mustard seeds (raai) 

  • 1/2 tsp cumin seeds (jeera) 

  • 2 tbsp sugar

  • 1/2 tsp turmeric powder (haldi) 

  • 2 tsp coriander powder (dhania) 

  • 7-8 curry leaves (kadi patta) 

  • 2 cloves (laung) 

  • 1 piece cinnamon stick (dalchini) 

  • a pinch asafoetida (hing) 

  • 1 tsp salt (namak) 

  • 2 green chilly (hari mirch) 

  • few coriander leaves (dhania patti) 

  • 1/2 cup tamarind (imli) water

  • 1 tbsp clarified butter (ghee) 


  • Soak gram lentil in water for 1/2 an hour.

  • Then cook with salt, turmeric in a pressure cooker.

  • Crush cloves and cinnamon sticks.

  • Finely chop green chilies and coriander leaves.

  • Heat ghee in a pan and put cumin seeds, mustard seeds and asafoetida in it.

  • When mustard seeds crackles put curry leaves in it.

  • Then add green chillies and coriander powder and cook.

  • Add cloves and cinnamon stick along with boiled gram lentil.

  • After few minutes add tamarind water and sugar.

  • Simmer for 5 minutes and remove it from the flame.

  • Garnish with coriander leaves and serve.