Dal Fry

Dal is often something you can find in Indian restaurants, but this recipe tastes slightly different. Goes great with rice, or just as a soup.

Ingredients:
1/2 cup split toor dal
1 tsp green chili paste (home made or store bought)
1/2 tsp chili pwd
1/4 tsp turmeric pwd
1/4 tsp tamarind paste
1/4 tsp of asofoteida (a.k.a. hing) divided
Whole spices (1 tsp mustard seeds, 1 tsp cumin seeds, 3 curry leaves-if not available use 2 bay leaves)
1 tsp pickle masala (this might be a little hard to find, but many Indian grocery stores may have it. If not available, omit)
2 cloves garlic, crushed
2 tsp salt
2 tsp sugar
1 tbsp oil

Preparation:
Wash and soak dal in cup water w/ green chili paste, chili, turmeric pwds and pinch of hing for a couple of hours.

Cook:
Add dal to pressure cooker and boil uncovered for 5 mins.
Add 2 cups of water (or depending on how big pressure cooker is; should not be more than 3/4 full), and cook for 4 whistles.
Reduce heat to low and cook for 10 mins, then turn off flame and allow to cool until all pressure is released (should take about half an hour).
Once cooled, remove lid.
Mash dal until pulpy and add water according to consistency desired.
Add salt, sugar, pickle masala and tamarind paste.
In another pot, heat oil on medium heat.
Add hing, whole spices and crushed garlic.
Once popped, add dal mixture.
Let it boil for 10 mins and stir constantly.
Adjust salt and sugar according to taste.
ENJOY!