A delicious nutty soup rich in protein and simply cooked to perfection! The daal is cooked with bengali gram or split chickpeas, flavored with ingredients like tomato, ghee and an assortment of spices, then finished off with an aromatic fried mixture of cumin seeds, onions, garlic and dry red chilli. Enjoy this simple dish alongside some luchi or parathas. Ingredients Yellow chickpeas 1 cup Water 2 cups Oil 2-3 tbsp Bay leaf 1 Cardamom 3 pcs Cinnamon 2 stickers Cloves 3 pcs S

Ingredients: For Dal Lentils 1 cup Garlic Sliced 3 cloves Onion Sliced 1 Green Chilli 3 pcs Salt Water 5 cups Turmeric 1/2 tsp Bay leaf 2 pcs Green Mango 1 For Tarka Garlic Sliced 3 cloves Onion Sliced 1 Dry Red Chilli 2 pcs Panch Phoron 1/2 tsp (optional) Preparation: Combine washed lentils, garlic , onion , green chili, salt and water in a large saucepan. Add turmeric and bring to a boil (approx 10 min). Reduce heat to a simmer and blend it a little bit to make it soft. T