Ingredients

Masoor daal (pulse)  1 cup

Garlic & Ginger paste  1 Tbsp

Turmeric  1 tsp

Chili powder  1/2 tsp

Salt  1 tsp

Red chili  3-4 (whole)

Cumin  1 tsp (whole)

Green chilies  2  (optional)

Garlic  3-4 (thinly sliced)

Tomatoes  1 (chopped)  (optional)

Coriander leaves  (chopped)

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, and chili powder.

4. 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.

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

6. “Baghaar”: In a separate frying pan, heat oil and fry garlic (till golden), 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.