Lahori Dal
Servings - 2 - 3
INGREDIENTS

Soaked whole red lentils - 220 grams
Water - 500 milliliters
Salt - 1 1/2 teaspoons
Garlic paste - 2 teaspoons
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Green chili - 1
Fresh cream - 100 milliliters
Butter - 2 tablespoons
Cumin - 1 teaspoon
Garlic - 1 teaspoon
Onions - 85 grams
Lemon juice - 1 teaspoon
Fresh cream - for garnishing
PREPARATION
1. Take a pressure cooker, add 220 grams soaked whole red lentils, 500 milliliters water, 1 1/2 teaspoons salt and cover it with lid.
2. Cook until you hear 4 whistles.
3. Open the lid and give it a nice stir.
4. Add 2 teaspoons garlic paste, 1 teaspoon red chili, 1 teaspoon turmeric, 1 green chili and mix it well.
5. Then, add 100 milliliters fresh cream and mix it well.
6. Bring it to a boil.
7. Remove it from heat.
8. Heat 2 tablespoons butter in a pan, add 1 teaspoon cumin, 1 teaspoon garlic and stir for 1 - 2 minutes.
9. Now, add 85 grams onions and fry till translucent or until it turns golden brown in color.
10. Add the fried onions into the dal and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1 teaspoon lemon juice and stir well.
13. Remove it from heat.
14. Garnish with fresh cream.
15. Serve.
Garlic Masoor Dal
Servings - 2 - 3
INGREDIENTS
Whole red lentils - 250 grams
Water - 1300 milliliters, divided
Bay leaf - 1
Salt - 1 teaspoon
Turmeric - 1 teaspoon
Garlic - 1 1/2 tablespoons
Ginger - 1 1/2 tablespoons
Oil - 40 milliliters
Cinnamon stick - 1 inch
Asafoetida - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Garlic - 1 tablespoon
Ginger - 1 1/2 tablespoons
Onions - 180 grams
Tomato - 220 grams
Green chili - 6
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Cumin powder - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1/2 teaspoon
Water - 300 milliliters
Ghee - 20 grams
Cumin - 1 teaspoon
Dry red chili - 3
Garlic - 2 tablespoons
PREPARATION
1. In a bowl, add 250 grams whole red lentils, 500 milliliters water and soak for 30 minutes.
2. Transfer soaked whole red lentils into a pressure cooker, add 800 milliliters water, 1 bay leaf, 1 teaspoon salt, 1 teaspoon turmeric, 1 1/2 tablespoon garlic, 1 1/2 tablespoons ginger and cover it with lid.
3. Cook until you hear 2 whistles.
4. Open the lid and remove it from heat.
5. Heat 40 milliliters oil in a heavy skillet, 1 inch cinnamon stick, 1/4 teaspoon asafoetida, 1/4 teaspoon fenugreek powder and stir well.
6. Add 1 tablespoon garlic, 1 1/2 tablespoons ginger and stir for 1 - 2 minutes or until it turns golden brown in color.
7. Then, add 180 grams onions and fry till translucent.
8. Now, add 220 grams tomato, 6 green chili and saute the tomatoes until it turns soft and pulpy.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1 teaspoon coriander powder, 1/2 teaspoon dry mango powder and mix it well.
11. Then, add 300 milliliters water and mix it well.
12. Bring it to a boil.
13. Now, add the cooked dal in it and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Heat 20 grams ghee in a pan, add 1 teaspoon cumin, 3 dry red chili and stir well.
17. Add 2 tablespoons garlic and stir for 1 - 2 minutes or until it turns golden brown in color.
18. Remove it from heat and pour the tempering over the dal.
19. Serve hot with roti or rice.
