|Masoori Dal with Cucumber & Green Peppers|
- Cook lentils in water, salt and turmeric. Set aside.
- Heat oil & fry nigella seeds until they snap, crackle & pop.
- Add onions & garlic & sauté until translucent.
- Add cucumbers & green pepper, stir & simmer until cucumbers soften.
- Pour lentils over cucumbers and bring to a boil.
- Adjust salt to taste, garnish with ghee & green chilies.
- Remove from heat and serve with hot Basmati rice or chapatis.