Instructions

Wash Bengal gram and soak in water for 1 hour.

Boil water in sauce pan add bay leaf, cinnamon stick and soaked lentil.

Remove form from top and cook until lentil soft and tender.

Discard cinnamon stick and bay leave.

Melt butter and fry onion until brown.

Then add ginger garlic paste, stir for a minute then include tomato, salt, red chili powder and 1 tsp all spice powder.

Add a little water avoiding sticking masala with pan. Cook until tomato soft.

Shift boiled lentil, mix nicely and cook 2-3 minutes.

Sprinkle remaining all spice powder and garnish with green coriander.

Serve with roti or paratha.