Dal
Dal - Version One
8 cups water
3tablespoons vegetable oil
1 onion sliced
¼ tsp turmeric
¼ tsp ground cumin
1 ¼ tsp salt
1.5 cup mung beans or lentils of your choice
5 garlic cloves - crushed
1 chili pepper whole or 1 tsp chili flakes - you can also use a whole habanero
For Tempering
2 tablespoons vegetable oil
1 tsp whole cumin seeds
1 Clove garlic thinly sliced
Handful Spinach leaves - optional
Cilantro for garnish - optional
Directions
In a large saucepan heat the oil.
Add onions and cook until translucent.
Add garlic and cook until fragrant.
Add garam masala, curry powder, turmeric and cumin. cook about 1 minute.
Add water and the rest of the ingredients.
Bring to a rapid boil.
Boil lentils for 45 minutes until peas are soft to the touch. Blend with immersion blender or use (dhal ghutney) swizzle stick to achieve a smooth texture. Return to a slow boil for another 15-20 minutes until dhal gets slightly thick. Turn heat off when you have reached your desired texture.
In a metal ladle or very small pot, heat oil and fry sliced garlic and geera until they become slightly burnt. Immediately add to dhal, being careful to cover the pot as you add the garlic/geera mixture as the hot oil will splatter since it is being combined with the water-based dal.