Chef Sunil Chauhan

Ingredients

• Wash the mMasoor Dal in 2 or 3 changes of water and soak in warm water for 30 minutes. Drain and discard the water.
• Put the Dal into a kadhai or saucepan and add just enough water to cover the Dal.
• Add the salt, chile powder, turmeric, 3-4 whole garlic cloves, and tomatoes.
• Covered the dal and Bring to a boil, then simmer, until Dal is cooked but not messy.
• In a small frying pan, heat the ghee or oil and add the remaining chopped garlic slices and dry red chili.
• Once they start to sizzle and turn slightly brown, remove them from the heat.
• Pour onto the Dal in the karahi, but do not stir.
• Garnish with fresh chile slices, ginger julienne and coriander and garam masala. Do not stir.
• The beauty of this dish is to serve with a top layer of fat, and if you have used ghee, it will have a silky look and Serve with chapatti, naan, or rice.