PREPARATION

1. In a bowl, add 250 grams whole red lentils, 500 milliliters water and soak for 30 minutes.

2. Transfer soaked whole red lentils into a pressure cooker, add 800 milliliters water, 1 bay leaf, 1 teaspoon salt, 1 teaspoon turmeric, 1 1/2 tablespoon garlic, 1 1/2 tablespoons ginger and cover it with lid.

3. Cook until you hear 2 whistles.

4. Open the lid and remove it from heat.

5. Heat 40 milliliters oil in a heavy skillet, 1 inch cinnamon stick, 1/4 teaspoon asafoetida, 1/4 teaspoon fenugreek powder and stir well.

6. Add 1 tablespoon garlic, 1 1/2 tablespoons ginger and stir for 1 - 2 minutes or until it turns golden brown in color.

7. Then, add 180 grams onions and fry till translucent.

8. Now, add 220 grams tomato, 6 green chili and saute the tomatoes until it turns soft and pulpy.

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

10. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1 teaspoon coriander powder, 1/2 teaspoon dry mango powder and mix it well.

11. Then, add 300 milliliters water and mix it well.

12. Bring it to a boil.

13. Now, add the cooked dal in it and mix it well.

14. Cook for 3 - 5 minutes on medium heat.

15. Remove it from heat.

16. Heat 20 grams ghee in a pan, add 1 teaspoon cumin, 3 dry red chili and stir well.

17. Add 2 tablespoons garlic and stir for 1 - 2 minutes or until it turns golden brown in color.

18. Remove it from heat and pour the tempering over the dal.

19. Serve hot with roti or rice.