For Akkha Masoor Dal

1 cup whole masoor (whole red lentil) , washed and drained

3 tbsp oil

1 tsp cumin seeds (jeera)

1 black cardamom (badi elaichi)

1 cinnamon (dalchini) stick

1 star anise (chakri phool)

2 cups finely chopped onion

a pinch of baking soda

1/2 tsp finely chopped green chillies

1 tbsp ginger-garlic (adrak-lehsun) paste

1/2 cup finely chopped tomato

1/2 tsp turmeric powder (haldi)

1/2 tbsp Kashmiri red chilli powder

1 tbsp coriander-cumin seeds (dhania-jeera) powder

1/2 tsp garam masala

1/2 tbsp onion garlic masala powder

salt to taste

1 tbsp lemon juice

2 tbsp finely chopped coriander (dhania)

For Tempering

1 tbsp oil

1/4 tsp asafoetida (hing)

1 tbsp crushed garlic (lehsun)

2 whole dry Kashmiri red chilli

1/4 cup finely chopped onion

a pinch of Kashmiri red chilli powder