Ingredients:

• One medium onion, chopped small

• One medium tomato, chopped small

• 3 to 5 garlic cloves (for your taste), minced

• A bit of ginger, minced

• 2 to 4 green chillies (optional), minced

• 1 teaspoon of haldi

• 1 teaspoon of jeera powder

• 1 teaspoon of dhania powder

• Salt for taste

• One kholi daal of your choice

• water (3x water for thick split daal, 4x water for whole daal or watery split daal)

Instructions:

1. In a heavy pot with a lid, heat a small amount of olive oil or ghio on medium-high heat.

2. When it's hot, add the onion, garlic, and ginger, and cook until the onions start to turn reddish brown. then add tomatoes and chillies, and cook until the water cooks out of the tomatoes.

3. Add the masalas and mix well, cook for a minute or two. add water first, mixing the tadka into the water, then add daal.

4. Bring it to a boil on high heat, then reduce heat to medium and cover (if you don't have a lid, you can use a steel or sarbloh plate).

5. Cook the whole daal for 45 minutes to one hour.

6. Split the daal and cook for 20-30 minutes. cooking times can vary, so just taste it to see if it's done to your liking.