Ingredients:

• 1 cup – Channa dal
• 1 cup – Onions slices (thin)
• 1 tbsp – tender Fenugreek leaves or dill leaves (finely chopped)
• 1 inch stick Cinnamon
• 2-3 Cardamoms
• 2 Cloves
• 1 Bay Leaf
• 1 tsp – Cumin seeds
• 1/2 tsp – Turmeric powder
• 1/2 tsp – pepper powder
• salt to taste
• 1/2 tsp – Sugar
• 1 tsp – Lemon juice
• 2 tbsp – Ghee

Method:

1. Clean, wash and soak dal for 15 mins.
2. Boil in 5 cups water, adding turmeric and salt.
3. Either pressure cook or boil till just soft.
4. Drain water.
5. Heat ghee in a heavy saucepan.
6. Add all spices, broken coarsely, and cumin seeds.
7. llow to splutter, add onions and stir fry till light brown.
8. Add dal, lemon juice, masalas and fenugreek leaves. Stir gently.
9. Take care not to mash up dal too much.
10. Serve hot with rice and kadhi, or paratha and a gravy vegetable.

Recipe courtesy of Saroj Kering