Ingredients
- Half cup - Mung Beans
- Half cup - Red Split Lentil
- Salt: as per taste
- Red Chili: as per taste
- Coriander Powder: 1 teaspoon
- Turmeric: 1/2 teaspoon
- White Cumin: 1/2 teaspoon
- All Spice Powder: 1/2 teaspoon
- Tomatoes: 2 (chopped)
- Water: 2 glass
For Baghar
- Oil: 3 to 4 tablespoons
- Medium Onions:
- Whole Red Chili: 5 pcs
- White Cumin: 1 teaspoon
- Green Coriander: some leaves
- Green Chilies: 2 to 3 pcs (chopped)
- Salt: as per taste
- Ground Red Chili: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- White Cumin: 1 teaspoon
- Whole All Spice Powder: 1 tablespoon
Method for Lentils
- Wash mung beans and split red lentils in a pot.
- Add water and Mung beans and split red lentils in a pan and place on stove and add salt, chilies, turmeric, coriander powder and white cumin.
- Mix well and add tomatoes.
- When tomatoes and lentils are tender, swizzle with a churner.
- When tomatoes and lentils are swizzled well, add 1/2 glass water.
- When water simmers, add ground spices and cook for 2 minutes.
- Tasty Mix Lentil is ready.
Method for Baghar/Tarka
- Take a frying pan and heat the oil, put chopped onions into the hot oil and fry it til its turn to golden brown.
- Add whole red chili, curry leaf and white cumin and cook.
- When cumin starts crackling, add this baghar in cooked mix lentil and add chopped green coriander and green chilies.
- Daal is ready.
Ingredients for Rice
- Rice: 1 cup/glass
- Water: 2 cups/glasses
- Oil: 2 tablespoons
- White Cumin: 1 teaspoon
- Salt: as per taste
Method for Rice
- Heat oil in pan for 2 to 3 minutes.
- Add cumin in hot oil.
- When cumin starts crackling, add water.
- See if water gets simmer, add salt and rice and cook on high flame.
- When water is dried, lower flame and cover pan. Place it for dam.
- As rice are cooked, delicious baghar daal chawal are ready to serve.
