• Mung daal 1 cup
• Onions (chopped) 1 tbsp
• Red chilli powder 1 tsp
• Turmeric 1/4 tsp
• Salt 1 tsp
• Dried whole red chillies 2-3
• Cumin seeds 1/2 tsp
• Spinach (chopped) 1 cup
• Oil 2 tbsp
• Butter 1 tbsp
• For Baghar:
• Oil 1 tbsp
• Butter 1 tbsp
• Dried whole red chillies 4
• Green chillies 3
• Cumin seeds 1/4 tsp

Soak Daal for 2 hours.

In a pan put oil, add chopped onions and fry for few seconds.

Then put dried red chillies and butter.

Stir till the butter melts.

Now add red chilli powder, turmeric and cumin seeds.

Put little water so that the masala doesn’t gets burnt.

Add daal and enough water to cook the daal.

Put salt and let it cook till tender and thick.

Add spinach.

Cover and cook for 5-10 minutes on low flame.

Method for Baghar:
Heat oil and butter in a frying pan.
Make slits on the green chillies.
Add green chillies, dried red chillies and cumin seeds.
Fry till chillies change colour.
Take out Daal in the serving bowl.
Pour heated oil on top.
Serve with naan or boiled rice.

by Pak101.com (few years ago!) / 1932 views