Ingredients
White Lentils ½ kg
Chopped Garlic 4-5 cloves
Finely Chopped Onion 2
Black Pepper Corns 1 tsp
Cumin Seeds 1 tsp
Black Cardamoms 3-4
Cinnamon 2-3 sticks
Cloves 4-5
Bay Leaves 2-3
Crushed Red Chili 1 tbsp
Green Chilies 5-6
Coriander ½ bunch
Ginger (Julian) 1 inch piece
Oil 4-5 tbsp
Salt to taste
Method
Take ½ kg of white bengal grams clean and wash it and soaked for ½ an hour. Take a cooking pan add 4-5 tbsp of oil add 1 tsp of black peppercorns, 1 tsp of cumin seeds, 3-4 black cardamoms, 2-3 cinnamon sticks, 4-5 cloves and 2-3 bay leaves when its popping add 2 finely chopped onions and 4-5 garlic cloves and fry when onions are nicely brown add 1 tbsp of crushed red chili, 5-6 green chilies mix it well and roasted. When daal is almost tender add ½ bunch of coriander and steam it when steam is done. At last garnish ½ inch of ginger Julian and ½ bunch of coriander and serve it.