GETTING READY

Wash twice and soak the dals in a cup of water for 30 minutes.

MAKING

Pressure Cook the dals with some more water added about ½ cup, salt to taste and ½ tsp haldi for 4 whistles on high, then leave for 2 minutes in medium flame.

Heat up ghee in a pan. Crush up ginger, garlic and chili using a mortar-pestle. Add the cumin seeds to the ghee, once sizzles add the bayleaf, dried red chili, hing, along with the crushed mixture.

Sauté for a moment, add the cardamom, crushed coriander seeds, chili flakes and cook for a minute.

Add the onions, ¼ tsp salt and cook till brown. Once starts leaving fat and is brown, add the tomato puree, salt to taste and cook for 10-12 mins or until starts leaving sides and fat.

Once done, add a handful of chopped coriander, cumin powder, garam masala, kashmiri red chili powder, coriander powder, amchoor and kasoori methi. Mix well and cook for another 2-3 mins.

Add the cooked dal, and cook for 3-4 mins. Make sure the dal is not watery, It should be very thick. Add ½ cup water, mix well and cook for 5 mins. Switch off the flame.

Heat up a charcoal until fiery red. Place a small stainless steel bowl in the dal and make sure it stays and does not sink, put in the hot charcoal and pour in a few drops of ghee. Quickly cover the pan. This will bring the real dhaba/restaurant taste, the smoky taste. Let this be for 10 mins. Once done, Remove the Cup with the charcoal and discard it.

SERVING

Take dal in a serving bowl, mix the dal garnish with freshly chopped coriander. Serve with Roti/ Naan Kulcha

NOTES

You can also add in a tablespoon of overnight soaked rajma/kidney beans with the dals if you wish to.