Masoor dal ½ cup (soaked)
Moong dal ½ cup (soaked)
Green onion 2 (sliced)
Green chilies 4
Tomato 3
Capsicum 1 (chopped)
Fenugreek leaves 2 tbsp
Mustard seeds ¼ tsp
Nigella seeds ¼ tsp
Cumin 1 tbsp
Red chili powder 1 tsp
Salt to taste
Turmeric ½ tsp
Garlic 2 cloves
Oil ¼ cup
For Baghar:
Oil ½ cup
Onion 1
Green coriander handful
Cumin ½ tsp
Cooking Directions
Heat oil in a pan, mix in red chili powder then add green onion, green chili, tomato, capsicum, fenugreek leaves, mustard leaves, nigella seeds, cumin, red chili powder, salt and turmeric.
Stir it to make a nice mixture of masala. Add a splash of water if masala burnt.
Add masoor dal and moong dal with 2 cups of water. Cover and cook until lentil soft.
For Baghar: In separate pan heat oil add onion, garlic and cumin. Sizzle it and pour over prepared dal. Top with coriander leaves and serve
