Split red lentil (masoor dal)
1 1/2 cups
Red chilli powder
Fresh coriander leaves
Green chillies broken into 2
Fenugreek seeds (methi dana)
Earthenware bowls (kulhad) broken
2 three to
Wash lentils and boil in five cups of water adding salt, red chilli powder and turmeric powder.
When half cooked, add one tablespoon of ghee. When lentils are cooked, mash and keep aside. Peel, wash and finely slice onion.
Clean, wash and coarsely chop coriander leaves. Remove stems, wash and break green chillies into large pieces.
Peel, wash and finely chop garlic. Wash curry leaves and pat them dry. Remove stems of red chillies. Heat the cooked lentils.
Separately heat two to three tablespoons of ghee and fry the onion till golden brown. Add to the lentils. Add green chillies and coriander leaves and cook for five minutes over low heat.
For baghar, heat three tablespoons of ghee. Add cumin seeds, whole red chillies, garlic, fenugreek seeds and curry leaves.
When the chillies darken, pour the baghar over the lentils and cover immediately.
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. Add lemon juice before serving