Thehungrycodercooks

Ingredients

• 1/3 cup Moong Dal (Yellow Lentil)
• 1/3 cup Masoor Dal (Red Lentil)
• 1/3 cup Toor Dal ( Split Pigeon Peas)
• 1/3 cup Chana Dal (Split Yellow Gram) – Soak Over Night
• 4-5 cups Water
• 1/2 cup chopped Tomatoes
• 1 small chopped Onion
• 1/2tsp ginger paste
• 1/2 tsp garlic paste
• 1tsp cumin powder
• 1tsp coriander powder
• 1/2 tsp Red Chilli Powder
• Pinch of Asafoetida (Hing)
• 1.5 tsp Turmeric
• 1/4 cup Oil or as needed

Baghar/Tadka

• 2 tbsp ghee
• 1tbsp oil
• 1 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 5-6 Roud Whole Red chilies
• 3-4 Garlic Thinly Sliced
• 1 tbsp Onion Chopped
• 1/4 tsp paprika ( for the red color)

Directions

1. Soak the chana dal overnight to reduce cooking time. If you’re using a pressure cooker, you can skip this step.
2. Mix and wash all the lentils thoroughly.
3. In a pot, add water, washed lentils, salt, and turmeric. Bring it to a boil, then reduce the heat and let it simmer until the lentils are soft.
4. Once cooked, whisk the lentils to break them down slightly. If the mixture looks too thick, gradually add water (start with ⅓ cup) until you reach your desired consistency.
5. In a wok, heat oil and add onion, ginger, and garlic paste. Fry until golden brown.
6. Add cumin, coriander, red chili powder, and asafoetida, followed by tomatoes. Cook until the oil separates from the masala.
7. Add the cooked lentils to the wok and cook for another 10–15 minutes to let the flavors blend.
8. For the tadka (baghar), heat oil and ghee in a mini sizzle pan. Add the spices listed under “Tadka/Baghar” and fry until the onions and garlic turn golden brown.
9. Pour over the lentils just before serving.
10. Enjoy with rice or pulao!

Notes

• You can skip chana dal if you prefer or use any combination of lentils you like, masoor, moong, or toor dal all work beautifully.
• Add more extra turmeric for a deeper color.
• Use Paprika for Tadka/Baghar for the color without the heat!