Masoor ki Daal

1 cup Masoor daal
3 cup water
1 tsp. red chilli powder
1 tsp. salt
1/4 ts turmic (Huldi)
2 green chilli chopped
2 tsb fresh coriander chopped
1 ts level garam masala

For Bhagaar (Turka)
1/4 cup oil or ghee
2 cloves finely chopped garlic
1/2 tsp. Zeera

Preparation:

Wash daalin a few changes of water, until the water runs clear. then laeve it to soak in cold water for about 25 minutes.
Drain the daal and put it in the cooking pot with water salt, red chilli powder and cook for 20 to 30 minutes or until daal is very tender. When daal is cooked it should look like creamy soup (you may have to add more water if the lentil is not creamy ) and cook for furtur 10 to 20 minutes.
To make the bhagaar, heat oil in a frying pan add the garlic and fry until light brown , at this point add Zeera and fry for few seconds and pour over the lentil and stir and cook for few minutes. Pour in a serving dish and garnish with coriander and green chilli. Sprinkle garam masala over it.
Serve with plain boiled rice or chapati.