• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Dal

1 cup split moong dal or Masoor dal(Dhuli)
1 tsp salt
1/2 tsp. chilli (Lal Mirch) powder
1/2 tsp. turmeric (Haldi) powder
2 tbs. tamarind (Imli) water or lemon juice (more if you like it really sour)
1 small tomato-chopped
1/4 cup chopped fresh coriander (Dhaniya) leaves
3 whole dried red chilies
1/2 tsp cumin seeds (Zeera)
1 clove of garlic (Lehsan) sliced
4-5 curry leaves (Karhi Patta) (optional)
3-4 tbs. oil for tempering (Baghar)
Method
Wash the dal well and soak for at least 20 minutes.
In a pot add the dal and a glass of water. Add the salt, chilli powder, Turmeric (Haldi) and leave on very low heat to cook, until the dal has softened to a paste like consistency.
Add the chopped tomatoes and fresh coriander (Dhaniya) leaves and lemon juice or Tamarind (Imli) water.
Cook till it attains medium consistency (is neither pasty nor very fluid).
In a frying pan heat the oil along with the Garlic (Lehsan) and whole red chilli and curry leaves. When the Garlic (Lehsan) slices turn light brown add cumin seeds (Zeera) for this to be brown. Put the hot oil (Baghar) to the hot dal and cover.