Moong Dal
From: Sonia, CA, USA

Just like Ammee used to make....

• 1 cup moong or split moong or maash daal
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon turmeric
  
• 1/4 cup finely chopped onion (optional)
  
• 3 tablespoons cooking oil
  
• 5-10 cloves garlic, minced or thinly sliced into little ovals
  
• 1 teaspoon cumin seeds
  
• 2-3 dried red chilies
  
• 3-4 sprigs chopped fresh cilantro
  
• Dash garam masala (optional)

1. Rinse the daal with cool water until water runs clear. Place in medium saucepan and cover with 1 inch of water. Add salt, turmeric and onion (if using).

2. Bring to a boil, then simmer on low heat until tender (about 35-45 minutes). Spoon off and dispose of the foamy head that rises to the top and add more water if it gets too thick. (Watch out for messy boil-over.)

3. Once a thick soup-like consistency is achieved, place oil in separate small frying pan. Heat well on high, then add the garlic. After about 15 seconds, add the cumin and red chili. Fry until garlic is golden brown, then quickly dump it all in the dal so it sizzles on top. Stir it up, then simmer for 1 or 2 minutes.

4. Garnish with cilantro and a sprinkling of garam masala. Serve over hot basmati rice.

Closing comments: Garlic amount can be varied to taste.