Malka Masoor Daal with Quick Achaar – Food Fusion

Ingredients

• - Kali masoor daal (Black lentil gram) 1 & ½ Cup (soaked for 2 hours)
• - Adrak lehsan paste (Ginger garlic paste) 1 tbs
• - Lal mirch powder (Red chilli powder) 1 tsp or to taste
• - Haldi powder (Turmeric powder) 1 tsp
• - Tamatar (Tomato) 1 medium
• - Water 5 Cups or as required
• - Namak (Salt) 1 & ½ tsp or to taste
• - Imli pulp (Tamarind pulp) 2-3 tbs
• - Hot water ½ Cup (if required)
• - Cooking oil ¼ Cup
• - Lehsan (Garlic) sliced 2 cloves
• - Zeera (Cumin seeds) 1 tsp
• - Sabut lal mirch (Button red chillies) 4-5
• - Curry patta (Curry leaves) 10-12
• - Raidana (Mustard seeds) black 1 tbs
• - Raidana (Mustard seeds) yellow 1 tbs
• - Saunf (Fennel seeds) 1 & ½ tbs
• - Methi dana (Fenugreek seeds) ¼ tsp
• - Ajwain (Carom seeds) 1 tsp
• - Namak (Salt) 1 tsp or to taste
• - Lal mirch (Red chilli) crushed 1 & ½ tbs
• - Kalonji (Nigella seeds) 1 tsp
• - Kala namak (Black salt) 1 tsp
• - Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
• - Hari mirch (Green chillies) 150g