Kali Masoor Dal (Black Lentils)

Ingredients:

Kali masoor dal (Black Lentils) – 1/2 cup
Onions- one medium, finely chopped
Ginger paste – 1/2 tbsp
Garlic paste – 1/2 tbsp
Tomato – 1 medium, finely chopped
Black cardamom – 1 small
Bay leaves (Tejpatta) – 1, big in size
Garam masala- ¼ tsp
Coriander powder- 1 tsp
Turmeric powder(Haldi) – ¼ tsp
Red chili powder to taste
Asafoetida (Heeng)- a pinch
Salt to taste
Ghee

Directions:

Wash dal and soak in water one hour before the preparation.
Pressure cook dal with little salt, haldi, ginger and garlic paste at low flame.
Heat ghee in kadhai, add bay leaves, black cardamom, heeng, zeera and let it crackle.
When zeera fully splutter, add finely chopped onions. Cook till they are golden brown in color.
Add well chopped tomatoes and cook till they are completely soft.
Add red chili powder, coriander powder and garam masala.
Add cooked dal and simmer at very low flame for at 5-10 minutes.

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