Ingredients

Procedure

For baghar:- 1 teaspoon cumin seeds; 25 curry leaves; ¼ teaspoon fenugreek seeds; 8-10 cloves of garlic, peeled; 4-5 whole red chillies; 6-8 tablespoons ghee; two 3” to 4” broken pieces from a new earthen pot.

Method :-

1. Boil the lentils with 5 glasses of water with salt, red chilli powder and turmeric. When half-cooked, add one tablespoon ghee. When the lentils are cooked, mash.
2. Heat the cooked lentils. Separately heat 2-3 tablespoons of ghee and fry the onions golden. Add to the lentils. Also add green chillies and coriander. Cook for 5 minutes over low heat.
3. For baghar, heat 3 tablespoons ghee. Add cumin seeds, whole red chillies, garlic and last of all, fenu- greek seeds and curry leaves. When the red chillies darken, pour the baghar into the lentils. Cover immediately.
4. Wash the pieces of earthen pot. Heat on burning charcoal or gas till red. Put them in the lentils as a second baghar and cover immediately.
5. Squeeze some lemon juice before serving.

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