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Wash lentils with water and drain.
In 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.
Bring water to boil, then turn heat down to a simmer. Cook approximately 25 to 30 minutes, until the lentils are tender but firm.
stir the daal for approximately 2 minutes until the daal begins to homogenize.
Add parsley or cilantro and keep heat on low.
Use 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.
Lower 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.