Disclaimer: Try this at your own risk.
This recipe is to cook Daal (in English, “Lentil soup”, i guess) for serving 4 people.
1. Masoor Daal (orange daal)
2. Vegetable oil
3. Chopped onions
4. Cumin seed powder
5. Coriander leaves
7. Green chilly
9. Turmeric powder
Thoroughly rinse one cup Masoor daal in a pan. Pour 500 ml of water in the pan and place it over low heat and continue heating until the seeds start to split. Don’t boil for too long.
When the daal seeds have split and are soft, put one tablespoon of salt and a very tiny amount (a pinch) of turmeric power.
CAUTION: If you put too much turmeric powder, be prepared to have something else for dinner as this will have to be thrown out.
Boil the daal (along with the added salt and turmeric powder) for a little bit longer on continued low heat. When it somewhat looks like a broth (please don’t over boil), put some freshly chopped tomato, green chilly and coriander leaves in the daal. Cover the daal and remove it from the heat source.
In a frying pan, put one tablespoon of olive oil (any other vegetable oil will do) and when the oil is heated up, put the chopped onions into it and fry ’em til they become reddish brown.
With minimum splatter, pour the daal into the frying pan. Add one teaspoon full cumin seed powder to the daal. Keep stirring with a spatula until it becomes somewhat homogeneous.
Add salt to taste (if necessary) and serve.