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