can u kindly post the recipe for that delicious lookin daal that u posted in image’s forum.
pweetyy pleaseeeeeee 
chalo shabash:smash:
Re: Legalllyyyy Browwwn
Post karti hoon par yeah hatoray say kyoon mar rahee ho 
Ingredients.
Combination of Mong and Masoor depending on how many people are you cooking for.
The ratio is 1:3/4
So if you take a cup of Mong then to that add 3/4 cups of Masoor
Ginger/Garlic paste 2 teaspoons
Namak/Mirch/Haldi to your liking
Vegetables - optional ( spinach or mushrooms are a good idea)
2 medium onions finely sliced
Zeera 1 leveld teaspoon
Sabut laal mirch - 5
Cooking Method
Wash the daal properly in a medium sized pan.
Fill the pan to the top with water
Add namak/mirch/haldi and Ginger/Garlic paste
Let it boil, when it boils turn the heat down to the lowest, cover and cook for half an hour.
Ghooting the daal is very important to get the right consistency so after every ten minutes stir the boiling mixture around for a minute so the daal itself doesnt sit at the bottom and the water on the top.
Secret ingredient, Add a dallop of ketchup to the boiling mixture
If you want the Daal thick to eat with roti, you can cook it on a high flame at the end to let the water evaporate and if you want it thin to eat it with rice then add as much water as you want.
After half an hour add your vegetables, I like adding spinach or sliced mushrooms.
Leave it boiling and covered on low heat because we want the daal to be very hot for tarka otherwise it wont sizzle.
in a seperate pan, fry the onions golden.
Once they are golden add zeera and sabut laal mirch
Once you start smelling the zeera pour this mixture over the boiling daal and cover it immediately and let it sit for ten minutes.
You can turn the stove off after the tarka
Garnish it with Dhania and Mirch
Enjoy 
Re: Legalllyyyy Browwwn
^^ you dont put chopped garlic.. ???
well while i’m preparing the tadka i put some chopped garlic…it gives daal a typical daal smell… 
Re: Legalllyyyy Browwwn
Both times
Re: Legalllyyyy Browwwn
No i like the tarka to smell more of onions and less of garlic.
Ive seen people add garlic to the tarka n ive tried it a couple of times but jo mazaa piyaaz ki khusbhoon ka hay woh garlic main naheen.
Re: Legalllyyyy Browwwn
ghareeb ghurba log! rang barangiaaN daala khaan ali kom!
ye wohi heesab ho gya jo aik mehmaan kissi kay ghar jata hai to roz usko daal khanay ko miltee hai, to aik din wo ghary walay kehte haiN, aaj date kya hai? to wo banda tang a kar kehta hai date ka to nahi magar daal ki aaj chabees tareekh hai :D
Re: Legalllyyyy Browwwn
Both times
LOL
Re: Legalllyyyy Browwwn
masoor and mash dal together
is yum.
Re: Legalllyyyy Browwwn
yeh masoor n mong ki daal daikhnay may kaisi houti hai? Im really not good with daal’s names 
mmmmmmmm sounds delicious gonna try after my examz :k:
**added: **when I make daal, I also add 1/2 teaspoons of vineger and little bit of tomato paste with bit spices. For bhigaar I use not only onions but also ginger it gives the best crunchy taste in daal! - and for this one I use green and brown lentils, sorry dont know the names.
Try that :k:
Re: Legalllyyyy Browwwn
^ with Daal anything and everything goes. Its versatile.
Thinly sliced ginger is my favourite, like they garnish the haleem with.
I used to put diced tomatoes and diced capsicum in it but not everybody likes tomatoes and capscium 
I’ve never tried vinegar, when do you put it??
Mong and Masoor look like daals 
Just kidding bachay.
Masoor is easy to figure out, its coral colored.
Mong is hard cause its yellow and so is Chanay ki daal.
To tell the difference Chanay ki Daal grains are bigger than Mong ki daal grains.
If in doubt ask the shopkeeper
Re: Legalllyyyy Browwwn
hmm nice recipe but i dont do all that when i make it its different.
oh i love ur tarka i can already smell it here
Re: Legalllyyyy Browwwn
Thanks for sharing the recipe Adrasteia.
Wese mujhe aaj pata chala hai log daal k
ooper bhigar kyon lagatay hain. To make it
look all pretty. :D
I have to make daal using your recipe soon.
Re: Legalllyyyy Browwwn
hmm yummy, will try it out soon and suprise hubby, as I cannot make good daals, never learned it this way, what can I say, adresteia, I love you :jano:
Re: Legalllyyyy Browwwn
Sometimes if i want it chatpata, I put achar masala from the achar in it too
Or sprinkle with a bit of Chat Masala
aisha there are different ways of making Daal.
If its the punjabi way then its a way different.
Sajal lol
Khushboo aur flavor kay lya bhi naa, the smell of onions and zeera is so yum
Saadia you are welcome 
Do tell me how it goes.
Re: Legalllyyyy Browwwn
^ hmm when do I put vineger.. when its cookin :D
j/k :-p
mostly when addin tomato paste or ketchup in ur case, put enuff n according to ur taste. Its like khatti daal mmmmMmMMMMMMmMMMmmmmmmmmmmmmm!
Re: Legalllyyyy Browwwn
hi EMM,
these are small oval orang and yellow ones. boiled separately and the curried. eat with boiled rice or achar and chapatti.
i will try your recipe.
best,
Dushwari