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INGREDIENTS


 Lahori Dal 

Servings - 2 - 3

INGREDIENTS


Soaked whole red lentils - 220 grams

Water - 500 milliliters

Salt - 1 1/2 teaspoons

Garlic paste - 2 teaspoons

Red chili - 1 teaspoon

Turmeric - 1 teaspoon

Green chili - 1

Fresh cream - 100 milliliters

Butter - 2 tablespoons

Cumin - 1 teaspoon

Garlic - 1 teaspoon

Onions - 85 grams

Lemon juice - 1 teaspoon

Fresh cream - for garnishing

PREPARATION

1. Take a pressure cooker, add 220 grams soaked whole red lentils, 500 milliliters water, 1 1/2 teaspoons salt and cover it with lid.

2. Cook until you hear 4 whistles.

3. Open the lid and give it a nice stir.

4. Add 2 teaspoons garlic paste, 1 teaspoon red chili, 1 teaspoon turmeric, 1 green chili and mix it well.

5. Then, add 100 milliliters fresh cream and mix it well.

6. Bring it to a boil.

7. Remove it from heat.

8. Heat 2 tablespoons butter in a pan, add 1 teaspoon cumin, 1 teaspoon garlic and stir for 1 - 2 minutes.

9. Now, add 85 grams onions and fry till translucent or until it turns golden brown in color.

10. Add the fried onions into the dal and mix it well.

11. Cook for 5 - 7 minutes on medium heat.

12. Add 1 teaspoon lemon juice and stir well.

13. Remove it from heat.

14. Garnish with fresh cream.

15. Serve.

Garlic Masoor Dal

Servings - 2 - 3

INGREDIENTS

Whole red lentils - 250 grams

Water - 1300 milliliters, divided

Bay leaf - 1

Salt - 1 teaspoon

Turmeric - 1 teaspoon

Garlic - 1 1/2 tablespoons

Ginger - 1 1/2 tablespoons

Oil - 40 milliliters

Cinnamon stick - 1 inch

Asafoetida - 1/4 teaspoon

Fenugreek powder - 1/4 teaspoon

Garlic - 1 tablespoon

Ginger - 1 1/2 tablespoons

Onions - 180 grams

Tomato - 220 grams

Green chili - 6

Salt - 1/2 teaspoon

Red chili - 1/2 teaspoon

Cumin powder - 1 teaspoon

Black pepper powder - 1/2 teaspoon

Coriander powder - 1 teaspoon

Dry mango powder - 1/2 teaspoon

Water - 300 milliliters

Ghee - 20 grams

Cumin - 1 teaspoon

Dry red chili - 3

Garlic - 2 tablespoons

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