Dal Fry

• 1/2 cup Toor Dal or split pigeon peas
• 1/4 cup Chana Dal or split yellow peas
• a pinches Hing or Asefoetida
• 1 Onion
• 1 Thai Chile
• 3 Garlic cloves
• 1 tablespoon Finely chopped Ginger
• 10 Curry leaves
• 1 Tomato
• 2 tablespoons Canola oil
• 3 tablespoons Chopped Cilantro
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Chile powder
• 1/2 teaspoon Garam masala
• 1/2 teaspoon Kosher salt
• 1/2 Lime, juiced
• Cilantro to garnish

1. Wash both dals well. Cover dals with an inch of water and let them soak for 2-3 hours.rnrnPressure cook dals with asafoetida, for 20 minutes. Cool, whisk well and keep aside. Alternatively, bring dals to boil, cover and simmer for an hour or till mushy. Stir often.
2. Chop onion and tomato finely.rnChop garlic and chile finely.
3. Heat oil in a pan.rnAdd onion. Saute till golden brown.rnDrop garlic, ginger, chile, curry leaves and 3 tablespoons of cilantro and saute on a high flame for 5 minutes..rnAdd tomato, turmeric, chile powder, garam masala and cooked dal to onions. Stir well.
4. Season with salt.rnLower flame and simmer dal for another 5 minutes. rnPour lime juice over dal and stir to mix.rnGarnish with remaining cilantro and pair with roti or rice.

peas, yellow peas, asefoetida, onion, garlic, ginger, curry, tomato, canola oil, cilantro, turmeric, chile powder, garam masala, kosher salt, cilantro

Taken from food52.com/recipes/55768-dal-fry (may not work)