Yellow Dal

Ingredients

• 1 cup Toor Dal (split pigeon peas)
• 4 cup Water
• 2 tbsp Ghee or vegetable oil
• 1 medium Onion
• 3 clove Garlic
• 1 inch Ginger
• 1 medium Tomato
• 1 Green chili (optional)
• 1 tsp Cumin seeds
• ½ tsp Turmeric powder
• 1 tsp Coriander powder
• ½ tsp Garam Masala
• 1 tsp Salt
• ¼ cup Fresh cilantro (optional)

Steps

1. Rinse the toor dal thoroughly under cold water until the water runs clear. In a pot, combine the rinsed dal with 4 cups of water and turmeric powder. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the dal is tender.
2. While the dal cooks, finely chop the onion, mince the garlic, grate the ginger, and dice the tomato. Slice the green chili if using.
3. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter for a few seconds. Add chopped onion and sauté until golden brown.
4. Add minced garlic, grated ginger, and green chili (if using) to the pan. Sauté for 1-2 minutes until fragrant.
5. Stir in the diced tomato, coriander powder, and salt. Cook for 5-7 minutes, mashing the tomatoes occasionally, until the mixture thickens and the oil separates.
6. Add the cooked dal to the pan with the onion-tomato mixture. Stir well to combine. Add garam masala and simmer for another 5-10 minutes, allowing the flavors to meld. If the dal is too thick, add a little hot water to reach your desired consistency.
7. Garnish with fresh cilantro before serving. Serve hot with rice or naan.