A pan of mixed pulses, seasoned with spices and lots of garlic, cooked in just little oil. This dal tastes best with a bowl of rice
Wash and soak the lentils in water for 6 hours.
Drain dals, add six cups of water and pressure cook until lentils cooked.
Heat oil in a pan, add garlic, onions and green chillies and saute’ till onions are golden brown in color.
Add tomatoes, chilli powder, cumin powder and salt and cook over a high flame for 5 minutes.
Add cooked lentils and coriander, mix well and simmer for 5 minutes.
Add dried fenugreek leaves, mix well
Serve hot with boiled white rice