Ingredients 

• 1 bowl toor dal
• 2-3 Bunches of palak
• 2 Ripe red tomatoes
• 8 Cloves of garlic
• A pinch of turmeric
• Salt 

For Seasoning
• 1-2 tsp of oil or ghee 
• Mustard seeds 
• 2 full red chillies dry, broken into two
• 6-8 cloves of garlic.

• Clean the palak well, chop off the roots and run palak in water till all the mud is cleared out. 
• Pressure cook the dal with 1 and a half times the quantity of water.  Add a pinch of turmeric, garlic and the tomatoes to the dal while it is cooking. 
• Once the dal is done. Open the cooker, mash the dal along with the palak, garlic and tomatoes 
• In another vessel, put in the oil/ghee, allow the zeera/mustard seeds to splutter, add a pinch of hing, the garlic cloves and the red chilli. Once the garlic pods turn reddish, add the dal contents to the bagar, add salt and mix.