INGREDIENTS:-

1. DAL (ANY OF DAL LIKE GREEN MOONG/MASSOR / TUWAR DALETC)
2. 2 ONION
3. 2 TOMATO
4. 2-3 GREEN CHILLY
5. KASHMIRI RED CHILLY POWDER 1 TSP
6. SINDHAV SALT AS PER TASTE
7. CORIANDER LEAVES
8. JEERA 2 TSP
9. DHANIA POWDER 1 TSP
10. HALDI POWDER 1 TSP
11. HING ¼ TSP
12. DAL MASALA POWDER 2 TSP
13. 1 TSP DESI GHEE.
14. FRESH GARLIC PASTE 2 TSP.

RECIPE:–

1. WASH DAL 2-3 TIME AND SOAKED FOR 15 MINUTES.
2. CHOPPED ALL VEGETABLES.
3. COOK DAL IN COOKER  AS PER DAL.
4. FOR TADKA  HEAT PAN AND ADD 1 TSP DIES  GHEE.
5. AFTER HEATING ADD 2 TSP JEERA, ROAST IT  FOR FEW SECONDS TILL BROWN.
6. ADD ONION AND FRY ON LOW FLAME TILL IT WILL BROWN. IT’S TAKE LITTLE MORE TIME BECAUSE OF LESS GHEE AND LOW FLAME.
7. ADD HALDI POWDER, HING, KASHMIR RED CHILLY POWDER,DHANIA POWDER.
8. ADD TOMATO AND GARLIC PASTE AND COOK UNTIL TOMATOES ARE SOFT.
9. ADD COOKED DAL AND BOIL IT FOR FEW MINUTES TILL MARSALA AND DAL MIX WELL.

YOU CAN EAT IT WITH RICE, BROWN RICE, ROTI.