Reddit reviews DAGAD PHOOL Stone Flower Kalpasi INDIAN Spice 100 grams WORLDWIDE

Some lentil recipes that are both fast and filling (imo; I am presumably much less active than you)

Palak Dal

1.75 cups of moong dal
3.5 cups of water
2 medium onions
1 small leaf thing of stone flower
6 cloves of garlic
As much ginger as garlic
Half teaspoon of ground turmeric
1 tbsp cumin
1 tbsp coriander
1 tsp fenugreek
Pinch of hing
1 lb spinach
1 lemon’s worth of juice

1. Wash moong dal until clear
   
2. Add to water and bring to a boil, then simmer until there’s no more water
   
3. Dice the onion, garlic, and ginger
   
4. Heat vegetable or grape seed oil and add both onion and stone flower
   
5. Once onions stop being completely raw, add garlic-ginger mixture
   
6. Toast and grind remaining spices
   
7. Chop spinach and gradually add to gravy once it starts turning light brown
   
   • If you don’t chop the spinach it will look less appetizing but still taste fine
     
8. Once all spinach is added, add ground spices and moong dal
   
9. Mix thoroughly and add water
   
10. Cover with lid so that some steam can escape and simmer until done, stirring every fifteen minutes
    
    Lentil Vegetable Soup
    
    Grapeseed or vegetable oil
    1 cup chopped onion
    1 cup chopped carrot
    1 cup chopped celery
    1 cup chopped tomato
    1 pound lentils (red or green work well)
    ~8 cups chicken or vegetable stock/broth
    1 tsp ground coriander
    1 tsp ground cardamom
    1 tsp ground cumin
    1 tsp ground black pepper
    1 bay leaf
    
    
11. Toast and begin grinding spices (all except pepper and bay leaf) before beginning
    
12. Heat oil, then add onion, carrot, celery and bay leaf and cook until onions are translucent.
    
13. Continue to grind spices and chop tomatoes while waiting
    
14. Add tomatoes, lentils, spices, and stock / broth
    
15. Simmer covered for at least an hour. Cook longer without lid if too watery.
    
    This is not so fast but even more filling than the above two:
    
    Masoor Dal
    
    INGREDIENTS
    2 tablespoons vegetable / grapeseed oil
    1 cup finely chopped onion
    2 ½ cups (10 ounces, about 1 medium) finely diced sweet potato
    2 garlic cloves, minced
    As much minced ginger as garlic
    1 cup red lentils
    2 teaspoons ground coriander
    2 teaspoons ground cumin
    2 teaspoons turmeric
    2 teaspoons paprika
    1 pinky-sized piece of cinnamon
    1 bay leaf
    1 black cardamom pod
    1 cup chopped tomatoes
    Salt
    3 tablespoons chopped cilantro
    
    Add water as necessary while cooking.
    
16. Have onion, sweet potato, ginger, and garlic prepared before beginning
    
17. Heat oil, then add onion, sweet potato, cinnamon, and bay leaf.
    
18. While waiting, toast and/or grind spices and cut tomatoes.
    
19. Once onion starts to become translucent, add ginger and garlic.
    
20. Add all ground spices and tomatoes after 2-3 minutes.
    
21. Once tomatoes have cooked down and gravy is homogenous, add lentils and fry for a minute or two.
    
22. Add 4 cups of water and simmer partially covered for at least 45 minutes
    
23. Check every 15 minutes and stir.