Our Daily Dal

• 2 TBS ghee or cooking oil
• 1/2 C onion, diced finely
• 2 green chilis, chopped
• 1 tomato, finely diced
• 2 tsp garlic/lahsun paste
• 1/4 tsp turmeric/haldi
• 1 tsp Kashmiri mirch (or 1/2tsp paprika + 1/2tsp cayenne)
• 1 C masoor dal/red lentils
• 1/2 C mattar dal/split yellow peas
• 1/2 C moong dal/hulled green gram
• 2 tsp salt

1. In a large, heavy bottomed pot over medium heat ghee or cooking oil. Fry diced onion for 3 minutes or until translucent.
2. Add tomatoes, green chilis, garlic paste, and salt while continuing to fry for 3 more minutes or until tomatoes are softened.
3. Stir in Kashmiri mirch and turmeric powder, fry for 2 minutes.
4. Add dals to frying mixture plus 8 C water. Bring to boil over high heat. Reduce to medium heat and allow to simmer uncovered for 40 to 45 minutes. Stir about every 10 minutes to make sure no dal sticks to the bottom of the pan. Add more water if necessary.
5. If dal is to desired thickness, salt to taste and your dal is ready. If you wish your dal to be thinner, add more water. If you wish your dal to be thicker continue cooking until liquid evaporates to desired consistency. The mattar dal/split yellow peas are supposed to remain a bit chewy while the masoor dal/red lentils and moong dal/hulled green gram render to a soupy texture.

ghee, onion, green chilis, tomato, garlic, haldi, mirch, masoor dalred lentils, mattar dalsplit yellow peas, moong dal, salt

Taken from www.yummly.com/recipe/Our-Daily-Dal-1504674 (may not work)