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Name: pyari

White Urad Dal (2 fistfuls)

Yellow Urad Dal also called moongdal (2 fistfuls) - the same dal that you use for dal fry or magnidal.

Chana Dal (less than 1/2 fistful) - this is so the dal doesn't get sticky.

3-4 cloves of garlic

2 green chilies

A little bit of Ginger (probably 1/2 inch)

To make:

1 - mix the white urad dal, yellow urad dal and chana dal and wash few times and then put in the cooker till 3 cities. In the cooker, do not put much water.. Put about an inch to a inch and half of water because the dal is going to be THICK.

2 - Take the 3-4 cloves of garlic, ginger and green chilies and put it in the handmixer to make a paste out of it. You can add a little bit of water if needed.

3 - After cooker has cooled down, check to see if the dal is thick and if its too thick only had little bit of water.. And also u may need to whisk it if it seems like the dal is separated.

4 - For vaghar, put some oil and once its heated, add lot of rai and just a little bit of jeeru (for taste), haldar, and add dhana jeeru masalo (about 2 spoons), 1/2 spoon of garam masalo, and 1/2 spoon of red marchu (put more according to taste but dal shouldn't really be spicy).

5 - Add vaghar to the Dal and add salt to dal. Add the ginger garlic paste to the dal and stir.

6 - Keep stirring and cook dal on medium heat for about 15-20 minutes or until it boils a little bit and that's it!

Taste the dal and might be missing some salt so add salt as needed.. This dal is supposed to have garlicy taste mainly so that's why you put 3-4 cloves garlic.

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