Vegetable Kadhi And Rajasthani Daal by Chef Saadat Siddiqui

• Oil - 1/2 cup
• Chopped onion - 1
• Curry Leaves - 10 - 12
• Ajwain - 1/4 tsp
• Ginger garlic paste - 1 tbsp
• Red Chili Powder - 1 1/2 tbsp
• Turmeric - 1 tbsp
• Salt - 1 tbsp
• Crushed Coriander - 1 tsp
• Yogurt - 1/2 kg blended with 3 tbsp of Basin  
• Carrots - 2
• Potatoes - 2
• Cauli Flower - 1
• Peas - 250 gms
• Cottage Cheese cubes - 1 cup
• Fresh Coriander Leaves - for garnishing
• Green Chilies - 5 to 6 

Method:

1. Heat oil and add onions, curry leaves, and ajwain.
2. Then add ginger garlic paste, red chili powder, turmeric, salt, 1/2 cup water, crushed coriander and mix it well for 5 - 8 minutes.
3. Then add yogurt, water and cook till the gravy becomes thick.
4. Add all the vegetables(finely chopped) and leave them to cook.
5. Add cottage cheese in the end.
6. Garnish with fresh coriander leaves and green chilies.

Ingredients for Rajhastani Daal:

• Chanay ki Daal - 1/2 cup
• Moong ki daal - 1/2 cup
• Arar ki daal(optional) - 1/2 cup
• Masur ki daal - 1/2 cup 
• Maash ki daal - 1/2 cup
• Water - 3 cups
• Turmeric - 1/2 tsp
• Ginger garlic paste - 1 tbsp
• Tomatoes - 1 to 2
• Red chili powder - 1 tsp
• Salt - to taste
• Oil - 1 tbsp 
• Long - 4 to 5
• Red chilies - 7 to 8
• Zeera - 1 tsp
• Curry Leaves - 7 to 8 
• Green Chilies - For garnishing
• Fresh Coriander Leaves - For garnishing
• Lemon syrup - few drops

Method:

1. Soak all the daals in water for an hour.
2. Boil water and add turmeric, singer garlic paste, red chili powder and tomatoes.
3. When all daals become fully tenderized then strangulate it and add salt in it.
4. Heat oil, add long, zeera, Red Chilies and curry leaves.
5. Then add this over the daal.
6. Put green chilies, fresh coriander leaves, lemon syrup and serve.