Ingredients:

2 cups daal channa(gram lentils)
6 cups water
2 teaspoons garlic paste
2 teaspoons ginger paste
1 12 teaspoons chili powder
1 teaspoon coriander powder
14 teaspoon turmeric powder (haldi)
14 cup oil

1 medium onion sliced
12 teaspoon cumin seeds, zeera
2 whole dried red chilies, crushed
1 teaspoon garam masala powder
3 tablespoons coriander leaves, chopped
3 green chilies
2 teaspoons salt

Preparation:

1. Pick over the lentil thoroughly and wash in several changes of water. Soak the lentil in plenty of water for 34 hours.
2. Put the drained lentil in a heavy medium skillet,add water,garlic paste,chili powder,turmeric, coriander powder and salt.
3. Place the skillet over high heat and bring the lentil to a boil then reduce heat to low, cover and simmer until lentil is tender and slightly mushy,about 2530 minutes. (Add more water, if all the water has evaporated and the lentil is still hard. Transfer lentil to a serving dish and cover with the lid to keep the lentil hot.

Prepare baghar:
Heat oil in a small frying pan, add sliced onions and stirring frequently saute until the onions turn golden, add cumin seeds, as soon as the cumin seedssplutter, add crushed dry red chilies and at once pour it over the lentil. Sprinkle garam masala and replace the cover on the serving dish 34 minutes to infuse the aroma. Sprinkle dal with coriander leaves and chopped green chilies and serve.

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