MAAH KI DAAL (PUNJABI STYLE)

Pick, wash and soak the pulses overnight. In a pressure cooker, fill water, sufficient to cover the dal. Bring to boil, discard the scum. Add ginger powder, bay leaf, cardamoms and cinnamon. Add 200 ml more water, pressure cook for 20 minutes. Remove the lid, mash the dal with a wooden spoon or a madhoni. Add in 50 ml more water. Transfer back on fire (preferably over charcoal) and cook for about 90 minute .More, stirring and mashing with spoon occasionally. Add in more hot water as and when the dal gets thickened. Add salt to taste. Discard the spices.

FOR FIRST TEMPERING: Heat butter, add in onions, stir for 30 seconds, and add garlic paste, green chillies. Stir for another minute, add in tomatoes and cook for about 5 minutes or so. When the oil leaves the masala, sprinkle coriander powder and pepper powder. Stir for a minute and add to the dal.

FOR SECOND TEMPERING: Heat butter, crackle cumin. Add asafoetida dissolved in a tablespoon of water. Now add in red chilli powder and fenugreek. Immediately add into the dal. Cook the dal for another two minutes. Garnish and serve hot.