baby's baghaar

Start off by rinsing your daal, always! then ...

1. Add 2 cup water to pot.

1b/1c. Add equal parts yellow & red lentils in water on medium heat (2:1 water/daal ratio).

2a. Add salt, a pinch of haldi (turmeric), & laal mirch (red pepper flakes). Measure with your heart & stir stir stir

2b. Add 3 sliced garlic cloves, or however many you want really.

3. After some time (2hr-ish) the ingredients should be one with the daal. Key words: thick, not super runny, lots of fun texture. Stir stir stir

4. You're daal is almost ready! Add your baghaar & cover the pot immediately to allow all the flavors to become acquainted with one another.

Baghaar (tempering) is my favorite part about daal. It's simple but deserves its own page, truly.

... and that's a wrap. I hope your daal is as comforting a meal to you as it is for me ☺

Enjoy with rice, roti / naan, or as is!