Dal

Name: Dal
Ingredients: 1 cup rinsed masoor dal (red split lentils); 1 tablespoon pearl barley (optional); 1 teaspoon vegetable oil; 4 cups water; 12 teaspoon turmeric; 12 knorr chicken bouillon cube; 1 fresh bay leaf; 2 curry leaves (optional); salt; 1 clove garlic; 12 onion; 4 red chilies; 1 Thai green chili; 5 cherry tomatoes; 1 cup fresh cilantro (coriander leaves)

15 ingredients

9 steps

Ingredients

1 cup rinsed masoor dal (red split lentils)
1 tablespoon pearl barley (optional)
1 teaspoon vegetable oil
4 cups water
12 teaspoon turmeric
12 knorr chicken bouillon cube
1 fresh bay leaf
2 curry leaves (optional)
salt
1 clove garlic
12 onion
4 red chilies
1 Thai green chili
5 cherry tomatoes
1 cup fresh cilantro (coriander leaves)

Directions

1

Rinse and drain lentils, then mix in one tsp oil to prevent sticking.
2

Put lentils and barley in pot with 4 cups water, turmeric, 1 red chili, bay leaf, curry leaves, 1/2 of the garlic clove (sliced), salt, bouillion cube, and the thai chili (long sliced).
3

Thinly slice the onion (long skinny slices), and then chop one half of that and add it to the lentils.
4

Cook lentils on medium heat until soft--if water starts to dry up, add more.
5

Stir occasionally.
6

If foam collects on top, skim off and discard foam.
7

In a frying pan, fry the other half of the finely sliced onion, the other half of the garlic clove, and the rest of the red chilies until golden brown (okay if a little black)--drain oil and press on paper napkin.
8

Quarter the cherry tomatoes and remove stems from cilantro.
9

When lentils are through and there is a little water left on top, add fried onions/garlic/chilies, and tomatoes and fresh cilantro.