MASALA DAL FRY

1: split chickpea 4 cups (chana dal soaked in water for 2 hours and boiled with 1/4 tsp turmeric till tender) (250ml measuring cup)

2: split & skinless black lentil 2 cups (mash dal soaked in water for 2 hours and boiled with 1/4 tsp turmeric till tender) (250ml measuring cup)

3: cinnamon stick 1

4: cloves 6 to 8

5: red chilli powder 2 tsp

6: salt 2 tsp

7: garam masala powder 1 tsp

8: cumin seeds 1 & 1/2 tsp

9: black pepper corns 8

10:turmeric 1/2 tsp

11:black cardamom 2

12:Asafoetida 1/4 tsp (hing)

13:fresh ginger 2 inch (Julian cut)

14:green chilli 3 (sliced)

15:ginger & garlic paste 3 tbsp

16:tomatoes 6 to 7 (or less grind)

17:fried onions 1 cup

18:oil 1/2 cup

19:fresh coriander hand-full

20:butter 50g

1: heat oil add butter.

2: add cinnimon stick, cumin, cloves, black peppercorns, black cardamom fry on high flame.

3: then add ginger & garlic paste and fry for 3 to 4 minutes on high flame.

4: add tomatoes, turmeric, salt, red chilli powder and fry it on medium to high flame till the oil comes on the surface.

5: then add the boiled dal and water and cook on low to medium flame.

6: now add asafoetida, ginger, green chilli, fresh coriander, garam masala powder, fried onions mix and simmer on low flame for 4 to 5 minutes.

7: serve hot with roti, rice, naan.

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