The Dal like

This is hard work! Not lazy at all.
Ok. So there were two things. Ro -Short cuts to Dals and D -  Rasahalwa. Hmmm where do I begin....

Dal. This is easy if you have a pressure cooker. All yellow Dal's ( thoor, chana, moong, masur) can be cooked without soaking. Dals with chilka (whole pulses) have to be soaked 2-6 hours depending on dal.

Simple Tadka - Its called tempering, chownk, talichi.... Used for yellows
Cook dal until done. You could add turmeric and salt while cooking. I add it later. Both work. Then, in a tempering spoon or small kadai, heat a spoon of oil or ghee or butter. To it, add one of the following tadkas

1. Jeera, green chillies, hing - the simplest, one I like best. Can top up with coriander, lime(if toor)

2. Mustard seeds, hing, udad dal, kadi patta, red chillies.

3. Jeera, Onion, ginger, garlic, tomato, green or red chillies

4. Jeera, all powders mixed with a bit of water so as no to burn - jeera, coriander, hing, turmeric, red chilli powder.

5 Jeera, bay leaf, whole clove, cinnamon.

Basically, use whatever you have and try combinations. Usually works if you go..Mmh.. This is really yummm..such interesting flavors...

For the whole dals, grind ( or chop fine) onion, garlic, red chilli, black pepper, some whole spices or garam masala. Oil. Heat. Saute until cooked. Add tomato puree and cook again. You could add tomato with the onion. Works ok enough.
 Cooked soaked dal. Will take about 20 mins to cook. Add sautéd paste to cooked dal and give it a couple of whistles.

That's it. Pics later. Or ...Google :p