Any Daal

• 1 cup whole mung beans, washed, rinsed 3-4 times, soaked overnight
• 1 onion, large, chopped
• 1 tomato, core removed, cut into 6 segments
• garlic and ginger block, or equivalent fresh crushed garlic and ginger
• 1 teaspoon turmeric
• 1 ½ teaspoons coriander powder
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• ½ teaspoon red chili flakes
• salt, large pinch
• ½ teaspoon garam masala
• garlic, sliced into nice circles
• bullet chili, chopped
• fresh coriander, chopped, bunch
• 2 tablespoons ghee
• 1 tablespoon ghee
• cumin seeds, pinch
• Kashmiri red dried chilies, dried
• 1 ½ l water
• 300 ml water

Preparation

1. Step 1

   0:17
   Wash and rinse 1 cup whole mung beans 3-4 times using gentle motions to remove impurities. Soak overnight.
2. Step 2

   0:42
   Chop 1 large onion and cut 1 tomato (core removed) into about 6 segments. This completes the prep.
3. Step 3

   1:00
   Place the soaked and inflated mung beans into a pan. Add 1 1/2 L boiling water, 2 tbsp ghee, the chopped onion, tomato segments, 1 tsp turmeric, 1 1/2 tsp coriander powder, 1 tsp paprika, 1 tsp cumin powder, 1/2 tsp red chili flakes, and a large pinch of salt. Add the garlic and ginger block. Mix through.
4. Step 4 · 35 minutes

   1:46
   Bring to a medium-high heat and simmer for 35 minutes, stirring occasionally to prevent sticking to the bottom.
5. Step 5

   2:14
   Meanwhile, slice garlic into nice circular slices (not minced), chop a bullet chili, and chop a bunch of fresh coriander for the tarka and garnish.
6. Step 6 · 10 minutes

   2:34
   After 35 minutes, check the dal. If onions remain visible, add 300 ml extra water and simmer for another 10 minutes on medium-high heat until onions disintegrate. Use the side of a spatula or a masher to crush some dal to help thicken. Add 1/2 to 3/4 tsp garam masala and stir. Cook 2 more minutes until hollow bubbles form, indicating perfect consistency.
7. Step 7 · 30 seconds

   3:57
   Set the dal aside. Heat 1 tbsp ghee in a separate pan with a pinch of cumin seeds and some Kashmiri red dried chilies. Stir for 30 seconds. Add the sliced garlic and cook until golden, keeping a close eye as it browns quickly.
8. Step 8 · 2 minutes

   4:16
   Carefully pour the tarka into the dal. Add most of the chopped fresh coriander and mix through. Return to heat for 2 minutes. Finish with remaining fresh coriander and chopped bullet chilies.