· 1 cup red lentils (dry)· 2 cloves garlic (medium sized cloves, finely chopped)· 1 tsp pink Himalayan sea salt (can adjust to your personal taste)· 3 cups bottled or filtered water· 2 tbs ghee· 1/4 cup parsley or cilantro· 1 tomato (very finely chopped )· 1/2 tsp chili powder (can use regular chili powder or red chili powder)· 1 tsp cumin ((optional))· 1/2 tsp coriander· 1/2 tsp tumeric· 1/4 tsp Black Pepper· 1/4 tsp brown mustard seeds· 1/4 tsp fenugreek seeds· 1/4 tsp nigella seeds· 1/4 tsp fennel seeds· 1/2 cup onion (thinly sliced)· 1/2 cup onion (finely chopped)· 1 whole green chilis (sliced thin lengthwise)· 1 whole green chilis (finely chopped)
Step 1Wash lentils with water and drain.Step 2In a large stainless steel pot, add water, lentils, finely chopped onions, 1 of the two garlic chopping, the green chili that is cut lengthwise, 1 tablespoon of the gee (out of 2), tomato, salt, chili powder, optional cumin, coriander, turmeric and black pepper.Step 3Bring water to boil, then turn heat down to a simmer. Cook approximately 25 to 30 minutes, until the lentils are tender but firm.Step 4stir the daal for approximately 2 minutes until the daal begins to homogenize.Step 5Add parsley or cilantro and keep heat on low.Step 6Use a second pan for this next portion. Add the left over (1 tsp) ghee. Let it melt. To this add the thinly sliced green chili and thinly sliced onions. Let the onions caramelize. Then add the remaining garlic, brown mustard seeds, fenugreek seeds, nigella seeds, and fennel seeds. Let them cook until they begin to make sputter sounds.Step 7Lower the heat and add 3/4 cup of the daal in the other pot. Stir. Then add this mixture back into the remaining daal in the other pot. Stir. Cover and simmer for 10 more minutes to meld all the flavors together.