To begin making the Maash Ki Dal Khasgi recipe, rinse urid dal well, soak in enough water overnight.

Next day, wash the dal well. In a deep bottom pan, add 1 teaspoon oil and roast the soaked dal for about 3 minutes. Then add enough hot warm along with some salt and cook the dal until it’s tender. We want the dal to be firm and cooked. If there is too much water in the dal, discard the excess water. Turn off flame and keep the cooked dal aside.

Now in a mortar and pestle crush ginger-garlic-green chilies well.

Into a handi(or wok) add remaining oil. Add sliced onions and cook until onions turn translucent. Add the ground ginger-garlic-green chili paste and cook till the raw smell of the paste is gone.

Add the spice powders, mix well.

Add the cooked dal, give it a stir. Check for seasoning and add salt as required.

In another small pan, heat oil. Add cumin seeds, let it splutter. Then add sliced onions and garlic, fry until onions garlic turn brown.

Once dal reaches the desired consistency turn off flame. Add the tempering over the dal. Garnish with coriander leaves and ginger juliennes.

Serve Maash Ki Dal Khasgi along with hot Phulkas and Palak Raita for a weekday meal.