Lentil Vegetable Soup

Preparation Time: 80 Minutes
Cooking Time: 20 Minutes
Makes: 8-10 Servings
Spice level: 1 chilies


1 pound Laxmi Urad Dal or Laxmi Urad Gota
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon Laxmi Garlic Paste
1/4 cup Laxmi Ghee
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon Laxmi Ground Cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese


1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

2. In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the ghee, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.

3. Add the celery and carrots and sauté for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.

4. Check the seasonings.

5. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

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Urad Dal

Preparation Time: 10 Minutes
Cooking Time: 45 Minutes
Makes: 4 Servings
Spice level: 3 chilies


1/2 cup Laxmi Urad Dal, wash and soak in water for 1-2 hours
2, medium, finely chopped tomatoes
4tsp Laxmi Ginger Garlic Paste
3 slit Green chilis
1/2 tsp Laxmi Turmeric Powder
1 tsp Laxmi Red Chili Powder
1/2 tsp Laxmi Coriander powder
large pinch Laxmi Garam Masala Powder
Salt to taste
For tempering:
1/2 tsp Laxmi Cumin seeds
2 tbsps Laxmi Ghee


1. In a pressure cooker, add the soaked and drained urad dal, 2 1/2 cups water, turmeric powder, half of the ginger garlic paste, one slit green chili and salt and pressure cook up to 2 whistles.

2. Alternately, you can add the urad dal in a pot and cook over stove top. Add at least 4-5 cups water and bring to a boil.

3. Reduce flame and slow cook till the dal turns soft yet hold shape. In a small pan, add ghee.

4. Once it turns hot, add cumin seeds and allow to splutter. Add the ginger garlic paste and sauté for a few seconds.

5. Add the green chilies and mix. Add red chili powder and mix.

6. Add chopped tomatoes and sauté for 6 min. Immediately add this to the cooked dal and mix.

7. Add garam masala powder and allow to simmer on low flame till the desired consistency is achieved. Adjust salt if required.

8. Turn off flame and remove to a serving bowl.

9. Garnish with chopped cilantro and serve with roti, pulka, paratha or rice.

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Preparation Time: 12 Hours
Cooking Time: 1 Hour
Makes: 4-6 Servings
Spice level: 0 chilies


2 cups Laxmi Chana Dal
2 tsp salt
1 tsp baking soda
juice of half of a lemon
3 tbsp tahini
2-3 tsp Laxmi Garlic Paste
½ cup water (or more if needed)
1 cup olive oil
1 tbsp Laxmi Cumin Powder
pita bread, crackers, etc.


1. Place the Laxmi Chana Dal in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas.

2. Let them soak overnight in the fridge.

3. Drain the chick peas. Place them in a pot and fill with new water, the salt and baking soda. Bring the chick peas to a boil. Once the water is boiling, lower the heat so that it is a low boil. Cook the chick peas for an hour. They should soften so they can easily be smashed with your fingers.

4. Drain the chick peas and let them cool until they come to room temperature.

5. Using a food processor, pulse the chick peas, lemon, garlic paste and tahini. While the food processor is running, slowly pour in the water. Check the texture and thickness of the hummus. If needed, add more water to desired consistency.

6. When serving, scoop into a bowl and drizzle olive oil and sprinkle cumin on top of the hummus.

7. Serve with pita bread, crackers, or veggies.

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Yellow Split Pea Salad

Preparation Time: 10 Minutes
Cooking Time: 45 Minutes
Makes: 2 Servings
Spice level: 0 chilies


1/2 cup Laxmi Toor Dal
3-4 handfuls lettuce
2 ounces goat cheese
1/4 cup pecans, toasted
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon dijon mustard


1. Sort through and rinse split peas.

2. Add to a pot with water and bring to a boil, reduce to a simmer, and then let cook for 30-45 minutes. Split peas should be tender but still hold their shape.

3. Once done, drain and let cool slightly. In a jar with a lid, combine olive oil, vinegar, honey, and mustard. Shake until combined.

4. Toss split peas, lettuce, pecans, and goat cheese with a drizzle of dressing.

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Easy Curried Yellow Dal

Preparation Time: 20 Minutes
Cooking Time: 60 Minutes
Makes: 3-4 Servings
Spice level: 2 chilies


1 cup dry Laxmi Toor Dal
1 tablespoon Laxmi Ghee
1/2 medium onion, chopped
3 tsp Laxmi Ginger Garlic Paste
2 cups low sodium vegetable broth
1 cup water
1/2 teaspoon salt
1 tablespoon Laxmi Curry Powder
1 tablespoon Laxmi Cumin Seeds
1/2 teaspoon Laxmi Coriander Powder
1/2 teaspoon Laxmi Turmeric Powder
1/2 teaspoon Laxmi Red Chili Powder (optional)
1/2 teaspoon Laxmi Garam Masala (optional)
1/2 cup fresh cilantro, chopped for garnish (optional)


1. In a medium saucepan melt ghee over medium heat. Add chopped onion and salt. Sauté until soft, about five minutes.

2. Add garlic and sauté until fragrant, about 30 seconds. Add remaining spices and stir. Sauté for about 1 minute, cooking spices. If spices start to stick to pan, add some water – 1/4 cup should do.

3. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.

4. Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically – you may need to add more water during cooking if peas are absorbing the liquid too quickly).

5. Garnish with chopped cilantro before serving.

6. Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup.

7. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chili pepper at the same time as the garlic.

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Spiced Red Lentils

Preparation Time: 10 Minutes
Cooking Time: 35 Minutes
Makes: 2-3 Servings
Spice level: 1 chilies


3 cups Laxmi Masoor Dal
1/2 cup Laxmi Ghee
3 medium red onions, finely chopped (2 cups)
5 tsp Laxmi Garlic Ginger Paste
3 tablespoons berbere, plus more for sprinkling
2 teaspoons nigella seeds, finely ground
1 teaspoon Laxmi Cardamom Powder
Kosher salt
Freshly ground pepper


1. In a large enameled cast-iron casserole, heat the ghee.

2. Add the onions and cook over moderate heat, stirring occasionally, until they are softened and just starting to brown, about 8 minutes. Add the garlic ginger paste, berbere, nigella seeds, cardamom powder and a generous pinch each of salt and black pepper and cook until fragrant and deeply colored, about 10 minutes.

3. Add the red lentils with 8 cups of water to the casserole and bring to a boil.

4. Cover and cook over moderately low heat, stirring occasionally, until the lentils have cooked down and thickened, 25 minutes.

5. Season the lentils with salt and pepper.

6. Ladle the lentils into bowls, sprinkle with berbere and serve.

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Masoor Dal

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Makes: 2-3 Servings
Spice level: 3 chilies


¾ cup Laxmi Masoor Dal
2 cups water for pressure cooking the dal
½ or 1 teaspoon lemon juice or as required
1 medium sized onion
1 medium sized tomato
2 to 3 tsp Laxmi Ginger Garlic Paste
1 green chili,
1 to 2 Laxmi Whole Red Chilies
1 teaspoon Laxmi Cumin Seeds
¼ or ½ teaspoon Laxmi Red Chili Powder
1 pinch asafoetida
¼ or ½ teaspoon Laxmi Garam Masala Powder
½ teaspoon Laxmi Turmeric Powder
1.5 to 2 cups water or as required
2 tablespoon Laxmi Ghee
salt as required


1. Clean and soak the split masoor. Pressure cook the masoor dal with 2 cups water, till they become soft and mushy. The dal also can be cooked in a pot. Just soak the dal for 30­40 minutes, so that they cook faster if cooking in a pot. Adjust the quantity of water as required. When the dal is cooked, beat with a wooden spoon or wired whisk lightly. Keep the cooked dal aside.

2. In another pan or pot, heat ghee. Fry the cumin seeds till browned. Then add onions and fry till they are light browned. Add ginger garlic paste. Stir and fry for 10­15 seconds. Add green chilies and red chilies. stir.

3. Add all the dry spice powders one by one including asafoetida and stir. Add the tomatoes and fry till the oil separates and the tomatoes become soft.

4. Add the cooked dal. pour 1.5 to 2 cups water. you can adjust the quantity of water as required. Add salt and stir. simmer the masoor dal for 6­7 minutes more on a low or medium flame till you get the desired consistency. This dal is neither thick nor thin and has a medium consistency.

5. Towards the end add lemon juice and stir the masoor dal.

6. Serve masoor dal hot with steamed basmati rice or roti or chappati.

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Moong Dal with Garlic and Cumin

Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Makes: 6-8 Servings
Spice level: 3 chilies


1 cup Laxmi Moong Dal Split, soaked 2 hours in cold water, drained and rinsed
½ teaspoon Laxmi Turmeric
1 teaspoon salt
3 tablespoons Laxmi Ghee
½ teaspoon Laxmi Cumin Seeds
1 green Chile, cut lengthwise
4 tsp Laxmi Garlic Paste
1 large shallot, diced
Laxmi Garam Masala or Laxmi Red Chili Powder (optional)
Laxmi Basmati Rice, freshly cooked, for serving


1. Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.

2. Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises.

3. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)

4. Make the tarka: Heat ghee in a small skillet over medium-high heat.

5. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more.

6. Pour contents of skillet into pot and stir into the dal. Transfer to a serving bowl or individual soup bowls.

7. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired.

8. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning).

9. Cool to room temperature before refrigerating. It will keep 2 to 3 days.

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Mung Bean Dip

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Makes: 8 Servings
Spice level: 0 chilies


1/2 cup Laxmi Whole Moong soaked overnight
2 cups Water
1/2 cup Tahini
1 Tbsp. Lemon Juice
1/2 tsp Laxmi Garlic Paste
1/2 tsp Salt


1. Combine soaked Laxmi Whole Moong and water in a small pot. Cover and bring to a boil; reduce heat and simmer until beans are very soft, about 30 minutes.

2. Drain, reserving cooking liquid.

3. In a food processor or blender, combine cooked mung beans with remaining ingredients and puree until smooth.

4. Adjust consistency with reserved cooking liquid.

5. Serve with warm pitas, chips, or fresh vegetables.

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Whole Moong Dal

Preparation Time: 30 Minutes
Cooking Time: 60 Minutes
Makes: 4 Servings
Spice level: 3 chilies


½ cup Laxmi Whole Moong
2 tablespoon Laxmi Ghee
½ teaspoon Laxmi Cumin Seeds
1 medium onion
1 large tomato
1 teaspoon Laxmi Ginger Garlic Paste
¼ teaspoon Laxmi Turmeric Powder
¼ teaspoon Laxmi Red Chili Powder
½ teaspoon Laxmi Coriander Powder
¼ teaspoon Laxmi Garam Masala Powder
2.5 to 3 cups water
salt as required

For Tempering:
1 tablespoon Laxmi Ghee
½ teaspoon Laxmi Cumin Seeds
1 pinch asafoetida
¼ teaspoon Laxmi Red Chili Powder


1. Rinse 1/2 cup green moong beans for a couple of times and then soak in enough water for an hour. you can also soak them for a couple of hours or overnight. if soaking overnight, then the pressure cooking time will reduce.

2. Chop 1 medium onion, 1 large tomato and 1 to 2 green chilies. And add ginger garlic paste.

3. Heat 2 tbsp oil in a pressure cooker. Add the whole spices ­ 1/2 tsp cumin seeds. sauté till the cumin seeds sputter. Then add the chopped onions. sauté the onions till light golden. Add 1 tsp ginger­garlic paste and chopped green chilies. stir and sauté till the raw aroma of ginger garlic goes away.

4. Now add the chopped tomatoes and 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp garam masala powder.

5. Stir and sauté till the tomatoes soften, become pulpy and you see oil releasing from the sides. Drain and add the moong beans. stir very well.

6. Add 2.5 to 3 cups water and salt as per taste. stir very well. Cover and pressure cook for 10 to 12 whistles or 15 to 17 minutes on a medium to high flame till the beans are softened thoroughly.

7. When the pressure settles down on its own, open the lid and check the beans. if they still have slight bite to them, then add some water and pressure cook for some more whistles. If the mixture looks dry, then you can add more water. keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals.

8. The consistency of the dal should not be watery. while cooking you can mash a few lentils with the back of the spoon.

9. Serve whole green moong dal with steamed rice or chapatis.

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