Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
| 1 | Twigs/Sprigs | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) | |
| 3 | Whole | Cardamoms | |
| 1 | Inch | Cinnamon | |
| 2 | Whole | Cloves (spice) | |
| 1 | Teacup | Dhal, Chana | |
| 2 | Tablespoon | Ghee | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Teaspoon | Lime Juice | |
| 1 | Tablespoon | Methi Leaves | tender, finely chopped |
| 1 | Teacup | Onion | sliced thin |
| 1/2 | Teaspoon | Pepper Powder | |
| Little | Salt | to taste | |
| 1/2 | Teaspoon | Sugar | |
| 1/2 | Teaspoon | Turmeric Powder |
Method
# Clean, wash, soak dhal for 15 minutes.
# Boil in 5 cups water, adding turmeric and salt.
# Either pressure cook or boil till just soft.
# Drain water.
# Heat ghee in a heavy saucepan.
# Add all spices, broken coarsely, and cumin seeds.
# Allow to splutter, add onions. Stir fry till light brown.
# Add dhal, lemon juice, masalas and fenugreek(methi) leaves. Stir gently.
# Take care not to mash up dhal too much.
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