Lemon Dhal

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Step 1

Rinse the masoor dhal and place in a large saucepan.

Step 2

Add the ginger, garlic, chili powder, and turmeric to the dhal.

Step 3

Stir in 1 1/4 cups of the water and bring to a boil over a medium heat with the lid left slightly ajar.

Step 4

Cook until the dhal is soft enough to be mashed.

Step 5

Mash the dhal.

Step 6

Add the salt, lemon juice, and 2/3 cup of the water, stir, and mix well.

Step 7

It should be of a fairly smooth consistency.

Step 8

Add the fresh green chilies and fresh cilantro leaves to the dhal and set aside.

Step 9

To make the baghaar, heat the oil in a pan.

Step 10

Add the garlic, red chilies, and white cumin seeds and fry for about 1 minute.

Step 11

Turn off the heat, then when it is slightly cooler, pour the baghaar over the dhal.

Step 12

If the dhal is too runny, cook over a medium heat with the lid off for 3-5 minutes.

Step 13

Transfer to a serving dish and serve hot.