Maash Ke Daal

Servings: 6-7 people

Ingredients:

• 1 and 1/2 cups Mash Daal
• 1 small crushed onion
• 1/3 cup oil
• 1 tablespoon ground garlic
• 1 tablespoon freshly ground ginger

Spices:

• 1 teaspoon sea salt
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 pinch clove powder

Directions:

Wash the daal 3 times, and then let it soak in water for 2-3 hours.

After 2-3 hours, drain the water into a separate bowl for later use.

Crush one small onion and put it in a medium sized pot, with the oil, on medium heat. When the onion becomes translucent, add in the ground garlic, and stir.

After about a minute and half, add in the spices and ground ginger and stir.

A minute later, add in the daal, and stir. 

Keep stirring, and approximately 4 minutes later you will see the oil beginning to separate. At this point, add in the water that we had drained from the daal previously and add in 1 more cup of water.

Let this cook on low-medium heat with the lid on (should be tilted so that there is still a small opening) for about 1/2 an hour or until the daal becomes tender (when all the water is gone).

Near the end, cover the pot completely with its lid and lower the heat, and let it cook for 5 minutes.

Turn off the heat, and take off the lid. Your cooked maash ke daal is ready to serve! Enjoy with naan or roti.