onion garlic dal (lentils)

1 cup split pigeon pea lentils (Toor Dal at Indian grocers)
4 cups water
1 tsp cumin, whole, bruised to bring out flavor
1 tsp turmeric
5 tsp garlic, pressed
2  + 1/2 cup finely chopped onions
1/2 cup  + 1 Tbsp oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
6 to 10 dry red chillies
10 curry leaves (optional)
1/2 + 1/4 cup cilantro, chopped
3 Tbsp butter (optional)

Place lentils, water, cumin, turmeric, 3 tsp garlic, 1/2 cup onion, and 1 Tbsp oil in pressure cooker. Cook on medium heat. Cook for four minutes from the time the weight begins to whistle/swish.

In a deep heavy bottomed pan, heat the remaining oil. Reduce heat to medium. Add mustard, fenugreek, curry leaves and red chillies all at once. When sputtering stops and chillies turn dark, red, add the 2 cups of chopped onions and 1/2 cup chopped cilantro. Stir occasionally till onions are golden brown (as dark as you can get them without burning them). Add cooked lentils and butter. Add salt to taste

Bring to a quick gentle boil. Take off stove. Garnish with the remaining cilantro. (Add some finely chopped tomatoes if you want to add some color and a bit of tang to it)


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