Daal Fry

This can be made with maash/urud daal or moong. Instead of rice, I love this daal with naan, roti or paratha!

Ingredients

1 cup daal, rinsed
2 cups water
1/2 tsp red chili/cayenne pepper
1 tsp coriander powder
1/2 tsp cumin powder
Pinch of turmeric powder
1 tsp salt
1/2 onion, sliced
1 tomato, chopped

4 tbsp oil
1 tsp cumin seeds
5 curry leaves
1 jalapeño, sliced thick
4 cloves garlic, minced
1/2 tsp grated ginger
1/4 tsp garam masala powder

Fresh chopped cilantro to garnish

Boil the daal with the first set of ingredients until half the water is gone. Lower the heat and stir every couple minutes to avoid sticking. The daal should be cooked, but not mushy. Add water if needed.

In a separate pot, heat oil and then add the second set of ingredients and stir until garlic turns golden. Immediately pour into the daal. The daal should be whole, most of the liquid should be evaporated but it shouldn't be too thick either so adjust by adding water or cooking over medium low heat accordingly. Garnish with plenty of fresh chopped cilantro.