BAWI'S MOM'S DHANSAK MASALA
Originally posted here:
Masala - grind to a fine paste:
One teaspoon Methi (Fenugreek) seeds
Half teaspoon Cumin seeds
2 Cardamoms (green)
Half inch stick cinnamon
Six to seven dry red chilies
One clove garlic
One and a half to two teaspoons dhana-jeera masala (add when frying paste)
Heat oil and fry ground masala paste. Add dhana-jeera masala and fry on low heat till done (clarification: the fragrance has changed and the oil has come out). Add dal and bring to boil. Simmer a while longer - about 15 to 20 minutes.
Add to dal and vegetable mixture. Add meat at your own discretion.