Lentils: Ghee or mustard oil, cumin, asafoetida, finely chopped garlic, finely chopped onion, green chilli, tomato and Kashmiri red chilli powder.
Heat ghee/oil and crackle cumin and asafoetida. Then fry the garlic until it turns golden.
After this add onion and green chilli and fry. Add tomatoes and a little salt and melt. Finally add Kashmiri red chilli and immediately turn it into dal.
To make UP Bihar style tadka, take mustard oil, panchphoran, finely chopped onion, dry red chilli and bay leaves.
Heat mustard oil well. Add bay leaves and panchphoran in it. After this, add onion and dry red chilli and fry the onion till it becomes dark brown and mix it in the pulses.
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