Servings
6
servingsCooking time
1
hourIngredients
1 cup masoor dal (orange lentils)
1 tbsp ginger & garlic paste
1 tsp turmeric powder
½ tsp chilli powder
1 tsp salt
2 green chillies
1 tomato (chopped)
coriander leaves (chopped)
- Baghaar
3-4 red chilli (mundu chilli)
1 tsp cumin (whole)
3-4 garlic (thinly sliced)
Directions
- Wash the lentils thoroughly.
- Put the lentils in a pot and add water about ½ inch above the level of lentils.
- Add garlic & ginger paste, turmeric powder, and chilli powder.
- Cook covered on medium-low heat for an hour. Make sure the lid is open slightly so that the daal does not overflow during cooking. Add more [boiling] water if it dries up.
- When the lentils are cooked, add salt, tomatoes, green chilies, and coriander leaves.
- Baghaar
- Heat oil in a frying pan and fry garlic (till golden), cumin, and red chillies.
- Pour the “baghaar” into the dal. Immediately put the lid on the pan so that it doesn’t spray out of the pan.
- Serve daal hot with naan or steamed basmati rice.
Notes
- A lot of people skip this step as a nice-to-have, but it really elevates the taste of the daal. Trust me 🙂
