Chanay ki Daal (Split Gram Lentil)

Ingredients:

• Chanay ki daal (split gram lentil) - 1.5 cups, washed and soaked in water for 2 hours
• Onion - 1/2, medium; sliced
• Oil - 5, 6 tbsp
• Cumin (whole) - 1 tsp
• Salt - 1.5 tsp
• Red chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Garlic paste - 1 tsp
• Green chillies - 3, 4; slit lengthwise
• Garam masala - 1/2 tsp

Method:

1. Cook the lentil in 3 - 3.5 cups of water. Add salt.
2. When it's half done (and you'll know this when you can mash one grain with your fingers and succeed in mashing it), add red chili powder, turmeric, cumin and garlic. Mix and let it cook completely.
3. Turn off the heat, and mash it with the spoon. Ideally, you should mash half of the grains and the remaining should be whole.
4. Add the green chillies and garam masala.
5. In a frying pan, heat the oil and fry the onions until golden brown. Add the fried onions (with the oil) to the lentil pot and cover immediately. Let stand for 5 minutes.

Salad/Salsa:

Lentils should always be served with:

• 1 diced tomato
• 1 sliced red onion
• pinch of salt
• 1/4 tsp dried or 1/2 tsp fresh mint leaves
• 1 tsp vinegar
• 3, 4 sliced green chillies (optional)
  

Mix the onion, tomato and mint and green chillies (if using). Add salt and vinegar. Mix again. Voila!

* Serve with boiled rice or rotis.
* Desi pickles are a preferred accompaniment to lentils as well. You can easily get them at any Indian/Pakistani grocery stores.