|Husked pigeon peas/Green beans / egyptian lentils||1 1⁄2 Cup (24 tbs)|
|Onions||2 , chopped|
|Tomatoes||2 , chopped|
|Garlic||4 Clove (20 gm)|
|Turmeric powder||1 Teaspoon|
|Onions||4 , finely chopped|
Wash dal well.
Place in a pan with all ingredients, except seasoning.
Bring to boil, skim scum, lower heat and simmer till completely soft.
Pass dal through a coarse sieve, liquidise, or leave as it is, depending on taste.
It tastes best if passed through a sieve.
In the old days, we used a dal masher, with which it could be mashed and passed through a colander or sieve.
Heat ghee in a small frying pan and fry onions till crisp and light brown.
The secret is to fry onions on low heat, so that they get crisp without getting too brown and leathery.
Pour ghee and onions into a kasio (a small tinned copper bowl) and serve with dal and boiled rice and patio.