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 