Directions

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  1. Wash the lentils thoroughly.
  2. Put the lentils in a pot and add water about ½ inch above the level of lentils.
  3. Add garlic & ginger paste, turmeric powder, and chilli powder.
  4. Cook covered on medium-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.
  5. When the lentils are cooked, add salt, tomatoes, green chilies, and coriander leaves.
  6. Now for the “Baghaar”. A lot of people skip this step as a nice-to-have, but it really elevates the taste of the dal. Trust me 🙂 Prepare the “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.
  7. Serve hot with naans or steamed basmati rice.