Dal

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 1 cup rinsed masoor dal (red split lentils)
• 1 tablespoon pearl barley (optional)
• 1 teaspoon vegetable oil
• 4 cups water
• 1/2 teaspoon turmeric
• 1/2 knorr chicken bouillon cube
• 1 fresh bay leaf
• 2 curry leaves (optional)
• salt
• 1 clove garlic
• 1/2 onion
• 4 red chilies
• 1 thai green chili
• 5 cherry tomatoes
• 1 cup fresh cilantro (coriander leaves)

Recipe

• 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.