1 cup split moong dal or Masoor dal(Dhuli)
1 tsp salt
½ tsp. chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
2 tbs. tamarind (Imli) water or lemon juice (more if you like it really sour)
1 small tomato–chopped
¼ cup chopped fresh coriander (Dhaniya) leaves
3 whole dried red chilies
¼ tsp cumin seeds (Zeera)
1 clove of garlic (Lehsan) sliced
4-5 curry leaves (Karhi Patta) (optional)
3-4 tbs. oil for tempering (Baghar)
Wash the dal well and soak for at least 15-20 minutes.
In a pot add the dal and a glass of water. Add the salt, chili powder, Turmeric (Haldi) and leave on very low heat to cook.
When the dal has softened to a paste, add the chopped tomatoes and fresh coriander (Dhaniya) leaves and lemon juice or Tamarind (Imli) water.
Cook till it attains medium consistency (is neither pasty nor very fluid). Consistency of the dal can be altered according to taste.
In a frying pan heat the oil along with the Garlic (Lehsan) and whole red chili and curry leaves. When the Garlic (Lehsan) slices turn light brown add cumin seeds (Zeera) for this to be brown. Put the hot oil (Baghar) to the hot dal and cover immediately.
Serve with plain boiled rice.
Serving: 2 to 3 persons