Ingredients

Daal  1/2 cup

Salt

Turmeric

Red chili powder

Onions  2-3 slices

Garlic & Ginger paste  1/4 tsp

Tamarind water

Coriander leaves

Green chilies

Cumin (whole)

Red chili (whole)

Method

1. Wash the pulse thoroughly.

2. In the pan put the pulse and add water about 1/2 inch above pulse’s level.

3. Add garlic & ginger paste, turmeric, chili powder, and onion slices.

4. Cook covered on 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.

5. When the daal is cooked, add salt, tamarind water, green chilies, and coriander leaves.

6. “Baghaar”: In a separate frying pan, heat oil and fry cumin and red chilies.

7. Flip the “baghaar” into the daal. Immediately put the lid on the pan so that it doesn’t spray out of the pan.