Servings
3
servingsPrep time
10
minutesCooking time
1
hourTotal time
1
hour10
minutesIngredients
½ cup black lentils
salt to taste
½ tsp turmeric powder
½ tsp red chilli powder
¼ onion (chunky slices)
¼ tsp ginger & garlic paste
tamarind water to taste
coriander leaves to garnish
2-3 green chillies
- Baghaar
½ tsp cumin (whole)
3-4 red chilli (aka mundu chilli)
Directions
- Wash the lentils thoroughly.
- In the pan put the lentils and add water about ½ inch above lentil’s level.
- Add garlic & ginger paste, turmeric, chilli powder, and onion slices.
- Cook covered on low heat for an hour. Make sure the lid is open slightly so that the dal does not overflow during cooking. Add more [boiling] water if it dries up.
- When the daal is cooked, add salt, tamarind water, green chilies, and coriander leaves.
- Baghaar
- In a separate frying pan, heat oil and fry cumin and red chilies.
- Pour the “baghaar” into the daal. Immediately put the lid on the pan so that it doesn’t spray out of the pan.
