Ghono Maash Daal (White Lentils)

Serves four to five people.

Ingredients:

• Maash daal (white lentil) - 2 cups
• Sliced onion - 4 tablespoons
• Ginger paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Ground turmeric - ½ teaspoon
• Green chili - 4 to 5
• Chopped coriander leaves - 2 to 3 tablespoons
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
• Dry chili - 2 to 3
• Chopped ginger - 1 teaspoon
• Chopped garlic - 1 teasoon
• Salt - 1 ½ teaspoon (as needed)
• Oil - ¼ cup
• Ghee - 2 tablespoons

Preparation:

• Fry the dry lentils lightly in a heated pan.
• Now soak the lentils for about 15 minutes in water.
• Clean and dry the lentils.

• Add 4 to 5 cups of water into the pan and start heating.
• Skim off the white foams as the water starts boiling.
• Stir in the ginger paste, garlic paste and turmeric.
• Keep over medium heat.

• As the lentil softens and the water starts drying up, add in the green chili and salt.
• Stir thoroughly and keep covered over low heat.

• Heat oil in a separate pan and fry the onion, chopped ginger and garlic until they turn brown.
• Add the panchforon and dry chili.
• Fry for another 2 minutes and pour all the ingredients into the other pan with lentils.

• Stir in the coriander leaves with lentils.
  
• Keep covered for another 2 to 3 minutes.
• Now mix in the ghee before serving hot.