Dal (Lentils)

Ingredients

• 200 grams mixed lentils; 50/50 masoor (red) and moong (mung beans)
• ½ medium onion, chopped
• 1 head garlic, minced
• 1 tomato, chopped
• 2-3 dried chilis
• 1 T cumin seeds
• 2 tsp ground turmeric
• 2 tsp chili powder
• 1 tsp salt
• 1 T ghee (optional)
• ¼ cup cilantro, chopped
  • Oil for frying

To Prepare

1. Wash dal 3 times, then place lentils in pot, cover with water, bring to a boil, and reduce to a simmer. As lentils boil, remove and discard any foam that rises to the top
2. Heat oil in pan, add dried chilis and cumin seeds, fry on medium heat until seeds have cracked
   1. Add onions, fry until translucent, and add garlic
   2. Continue frying, adding oil as needed, until garlic begins to brown
   3. Add turmeric, chili powder, and salt, then fry until garlic is golden brown
   4. Add chopped tomato and sauté until soft and integrated
   5. Add to fry-up to dal and simmer. Let the dal reduce and soften.
   6. Stir in ghee and cilantro, return to simmer, and serve.