Ingredients

• 250 gms - Lentil (split red)
• 1 cup - Tamarind juice
• 4 tsp - Sambar powder
• 2 tbsp - Jaggery
• 2 tbsp - Sesame seeds
• 1 tsp - Fenugreek seeds
• 2 tsp - Black pepper
• Salt to taste
• 1 tsp - Mustard seeds
• 2 tbsp - Black gram (skinless)
• 1/2 tsp - Asafetida
• 3 tbsp - Oil

How to Make Masoor Dal Nayab

• Cook tamarind juice, sambar powder and jaggery until you get a thick mixture.
• Dry roast the sesame seeds, fenugreek seeds and black pepper and grind.
• Cook the split red lentil in a pressure cooker with salt and water.
• Heat oil in a pan. Add mustard seeds.
• When they splutter, add the black gram, roasted split chick peas, asafetida and saute for 1 minute.
• Add the tamarind mixture, dry roasted spices and cooked split red lentils. Cook for 5 mins.
• Garnish and serve.