Malka Masoor Daal with Quick Achaar

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
• Lehsan (Garlic) desi 100g (1 Cup)
• Sarson ka tel (Mustard oil) 1 Cup
• Sirka (Vinegar) ¼ Cup