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1
Pick over dry dal for grit; rinse a couple of times and drain.
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2
Bring to boil about 3 cups water in a 2-quart saucepan.
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3
Add dal to hot water.
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4
Stir in salt and turmeric powder.
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5
(Water can boil over when dal is added; lower the heat as needed.) Partially cover and simmer on medium heat until dal is tender, 30 to 45 minutes.
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6
(Add hot water depending on the consistency desired.) Note: Split dal can be cooked in a slow cooker[2 to 3 hours] or in a pressure cooker for about 10 minutes.
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7
To saute, heat the oil in a small skillet on medium heat.
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8
Add cumin seeds; as soon as they change color (few seconds), add garlic and onions.
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Stir, sprinkling little water if needed, until onions are golden brown.
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10
Add ginger and remaining seasonings (except tomatoes and garam masala); stir for a couple of minutes.
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11
Add tomatoes and cook for another minute.
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12
5.
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Mix the sauteed seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened.
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14
Add garam masala.
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15
6.
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Serve hot, garnished with green coriander.
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17
Optionally sprinkle lemon juice.
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18
Variation 1: Use brown lentils, peeled yellow Mung, peeled light yellow Urad, or split dark yellow Toor (or a mix of them).
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19
They take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minutes to cook.
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20
Variation 2: Use whole green Mung, whole black Urad, whole dark brown Masoor, whole yellow brownish Toor, or split yellow Chana (or a mix of them).
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21
They take 3 to 4 cups of water to 1 cup of dry dal and longer to cook (about 1 hour).
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22
(Takes 4 to 5 hours in slow cooker, 25 minutes in pressure cooker.) Healthy Alternative: Add some vegetable stock or 3 tablespoons of Textured Vegetable Protein (TVP) when dal is half cooked.
