DAL KHANABADOSH

Urd dal (split) 100gms

Chana dal 100gms

Water 1ltr

Ginger chopped 5gms

Garlic (chopped) 15gms

Clarified butter 50gms

Green cardamom 1nos

Cloves 4nos

Cinnamon ½ inch

Bay leaf 1nos

Asafetida a pinch

Cumin 2gms

Deggi mirch 5gms

Salt to taste

Turmeric 2gms

Red chilli (whole, dry) 2nos

Dried fenugreek leaves a pinch

GARNISH-

Ginger juliennes and coriander leaves

PREPARATIONS:

Pick, wash and soak the lentils for about 2hours. Add 5 times the amount of water (1ltr), bring to a boil, and remove scum. Add ginger, cardamom, cinnamon, turmeric and bay leaf. Cover and cook till dal is done. Mash with a wooden spoon . remove bay leaf, cardamom and cinnamon. Add in salt. To temper; heat fat, add cloves, when they are brown, add in cumin , red chillies, garlic  and  ginger. When garlic turns brown, add asafetida (hing) dissolved in a teaspoon of water. Stir for 15 seconds. Now add in red chilli powder (deggi mirch) and add to the cooked pulses. Add in dried fenugreek leaves, boil for about a minute. Dish out into a bowl and garnish with chopped coriander leaves and ginger juliennes. Serve with hot rice, roti and sabji.