A flavorful lentil recipe combining red masoor and yellow moong dal, seasoned with spices and topped with a fragrant baghar. Perfect as a hearty dish served with rice or bread.
1: Wash the lentils thoroughly with water until the water runs clear.
2: In a pan, add oil and the washed lentils (no need to heat the oil too much).
3: Add ground spices - turmeric, red chili powder, and cumin.
4: Cook over medium heat for 4–5 minutes.
5: Gradually add 2 cups of water along with salt.
6: Cover and cook on low heat for a good 20 minutes.
7: Uncover, and using a whisk or a dal ghutni, mash the dal to achieve a thick texture.
8: Add another 2.5 cups of water and cook until it reaches your desired consistency.
9: For the Baghar (Tadka): Temper sliced onion and garlic in oil until golden brown.
10: Then add whole red chilies and panch phoron (Bengali five-spice).
11: Add Kashmiri red chili powder or paprika and mix.
12: Top the dal with the prepared baghar/tadka and finish with freshly chopped cilantro.
