### TranslatedIngredients: 1/2 cup black urad dal (split), 2 green chillies - 2 green chillies, baking soda - pinch, salt - as per taste, 2 bay leaves - 2 bay leaves, 1 tablespoon oil, 2 dry red chilies - 2 dry red chilies, 1/2 teaspoon Panch Foran Masala, Ginger - As per need (ginger flakes) ### PrepTimeInMins: 30 ### CookTimeInMins: 25 ### TotalTimeInMins: 55 ### Servings: 2 ### Cuisine: Nagaland ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Nagaland style black lentils, first wash and soak the lentils for 30 minutes. Cook the dal with 1 cup of water, green chillies (cut in the middle), baking soda and cover the lid. Add a little more water as needed and cook. The pulses should not melt completely. Boil until the water dries. Add oil to the pan. Add mustard seeds to the oil. Rye tadak added red dry chillies, bay leaves and panch poran. Add this tadka to the dal. Serve hot lentils with rice garnished with ginger flakes. Serve Nagaland style black lentils with cumin casserole and boondi raita for dinner.