Maash ki Daal / White Lentils Curry

1 cup Urad/Maash daal (split husked black lentils, which are white)
1.5 cups water
1/4 cup canola oil
1 onion, sliced
1/2 tsp ginger, grated
1 tsp salt
3-4 small green chilies, sliced
Cilantro, chopped

1. Wash and soak the daal in cool water for about 20 mins.

2. Drain the daal and put it in a saucepan. Pour in the water, ginger and salt. Boil the daal until soft, but NOT mushy. I evaporate all the water, and make sure the lentils retain their shape. Do not add water towards the end, because that turns the whole thing globby and unappetizing.

3. Pour oil in a separate frying pan and saute the onions till well-caramelized. In the last 30 secs, also add in the sliced green chilies. Then turn off the heat and scoop the onions and green chilies directly into the daal. Pour in almost all the hot oil too. Let it soak into the daal for a few minutes, then stir everything together gently. Mix in the cilantro, then you're done!