Ingredients
Maash Dal 1 Cup (White Dal)
1 tsp. salt
6 Whole dried red chili
7.8 black pepper (Kali Mirch)
1 tsp ginger (Adrak) slices (very thin)
½ tsp Garam Masala
1 / 4 Onion
4.5 small green chilies
2 Tbs. fresh coriander (Dhaniya) leaves-chopped
1 pinch Asafetida (Heeng)
Instructions
Soak the Dal in water
for about an hour. Add the soaked Dal
in a saucepan with 2 cups of water, red chilies, Black Peppercorn. (Kali Mirch), salt and
Ginger (Adrak).
Cook this partially covered on low
heat for about half an hour. Once the water has evaporated
and the Dal is soft, sprinkle the garam masala on it.
In a frying pan sauté thin slices of the
onion in a little oil until they're brown add a pinch of Asafetida
(Heeng). Add this (BAGH) to the Dal.
Garnish
with slices of green chilies, Coriander (Dhaniya) leaves and lemon.
Serve with chapati (plain or buttered).
