Dal

1. 1

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

2. 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. 3

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

4. 4

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

5. 5

   Stir occasionally.

6. 6

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

7. 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. 8

   Quarter the cherry tomatoes and remove stems from cilantro.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.