Most people would be familiar with dal. Dal is made with Indian pulses, and is accompanied by certain vegetables, fresh herbs and spices, to a soup like consistency.
Some form of dal is a staple item at most Indian family cooking, prepared several times a month with different variations. Dal is best had with chapatis, nan, roti, rice or bread.
I keep my dal very simple and basic. I am not a fan of thick, creamy dals such as kali (black lentils dal), dal mahkani, with cream added etc. So I don't make that often. I use minimal ingredients, letting the natural flavors of the vegetables, herbs and spices complement each other and enhance the overall taste of the dal.
Cooking the dal in this manner, especially when added to cooked basmati rice is a great accompaniment to a spicy vegetable curry, or a hot meat dish, balancing the out the heat in the those dishes.
Ok, enough of my ranting, lets go to the recipe already.
1 1/2 tbsp oil
1 1/2 large onions chopped into very small pieces
1 tsp jeera
1 clove garlic smashed
1 large jalapeno pepper fine chopped
4 cups cooked tuvar dal
2 cups warm water
4 tbsp chopped coriander leaves
Salt to taste
1 tsp cumin powder
For the above dish, I have used tuvar dal. Tuvar dal looks like a thinner and flatter version of yellow split peas, and darker in color. It is available at all Indian stores.
Pressure cook the raw tuvar dal with enough water (till the steam is let out at least 4 times by the cooker), so that the dal cooks really well enough to mash it into a smooth texture. We need a total of 4 cups of cooked dal. Please remember to let the cooker completely cool down before you open the cooker.
In a large wok with medium heat, add the oil. When the oil is getting hot, add the garlic, cumin and jalapeno pepper and stir for around 10 seconds.
Add the onions and continue stirring. When the onions are translucent, add the dal, 2 cups of warm water, 1 tsp cumin powder and salt to taste.
Bring the dal to a boil. Reduce the flame to medium, add the fresh coriander leaves and mix well. After about a minute or so, turn off the flame.
Serve hot an fresh. Enjoy!