1 Cup Dal Maash (White Dal)
1 tsp. salt
6 Whole dried red chilies
7-8 black pepper (Kali Mirch)
1 tsp ginger (Adrak) slices (very thin)
½ tsp Garam Masala
4-5 small green chilies
2 tbs. fresh coriander (Dhaniya) leaves-chopped
1 pinch asafetida (Heeng)
Soak the Dal in water for about an hour. Add the soaked Dal in a saucepan with 2 cups of water, red chilies, Black Peppercorn. (Kali Mirch), salt and Ginger (Adrak).
Cook this partially covered on low heat for about half an hour. Once the water has evaporated and the Dal is soft, sprinkle the garam masala on it.
In a frying pan sauté thin slices of the onion in a little oil until they’re brown add a pinch of Asafetida (Heeng). Add this (Baghar) to the Dal.
Garnish with slices of green chilies, Coriander (Dhaniya) leaves and lemon.
Serve with chapati (plain or buttered).