Dhaba daal done wrong. Recipe below though haha. Ingredients: For lentils: - 1 mug (standard) Red Split Lentils - Large pinch of salt - 1 tsp Turmeric - 1 Garlic and Ginger Block - 1 tbsp Vegetable Oil - 1 - 1.25 litres Water For Tarka: - 2 tbsp Ghee - 3-4 tbsp Vegetable Oil - 1 tsp Cumin Seeds - 1/2 - 1 tsp Coriander Seeds - 3 Red Dry Roasted Kashmiri Chillies - 1 Medium/Large Red Onion - 4-5 Garlic Cloves - 3 Medium Tomatoes - 3 Green Chillies - 1 tsp Cumin Powder - 1 tsp Coriander Powder - 1 tsp Paprika - Pinch of Salt - 1/2 - 3/4 tsp Garam Masala - Handful of Fresh Coriander Method: 1. Wash the lentils 3 to 4 times, then allow it to smoke in some water for at least an hour. Once done, drain and add the lentils to a deep pan, followed by all the ingredients listed. Bring up to a boil and allow it to simmer for 20 to 30 minutes on a medium-high heat until the lentils soften. Add more water if required and reduce the heat if needed. 2. In the meantime, in a separate pan, heat the oil and ghee. Then add and toast the cumin seeds, coriander seeds, and dry chillies. Cook for 30 seconds. 3. Add sliced onions and garlic. Cook for 10-15 minutes on medium heat whilst stirring until the onion crisp and little and soften. Add water after it crisps a little to prevent it from crisping further so you can soften it. 4. Once done, chop and add the tomatoes and chopped green chillies, then cook until the tomatoes soften and break down. Add the cumin, coriander and paprika with a splash of water. Cook for a few minute or until you see oil separation. 5. Once done, pour the lentils into the masala and stir well. Add garam masala and stir. Simmer for 2 minutes. 6. Then add chopped coriander and stir. Put the lid on and simmer for 5 minutes on low heat. Finally, remove the lid, stir and top with more fresh coriander. #daal #indianfood #indianrecipes #lentils