I love this daal! It is so simple and easy to make and it reminds me of travelling in Pakistan and eating at roadside cafes with lovely flat bread (naan).
Urad daal (split and dehusked black gram lentils): 150g
Onion: 1 medium
Ginger and garlic paste: 1 tablespoon each
Tomato paste: 4 tablespoons (you can also use tomatoes)
Cumin and Corriander powder: One teaspoon each
Chilli: 1 teaspoon (use according to your taste)
Turmeric: 1/4 teaspoon
Salt: to taste
Oli: for cooking
Ginger and Fresh Corriander for garnish
Soak your daal for at least 2 hours. I tend to soak mine for longer, so that it is very soft and quick to make.
Dice your onion and fry it till golden brown (I also added whole corriander seeds but this is entirely optional).
Mix you garlic/ginger paste, tomato paste and spices in a bowl. Add some water to make into a paste. Pour this mixture into your friend onions.
Cook till the oil has risen to the top.
Add your daal and cook for 3-5 minutes.
Add water, cover and cook on low heat till daal is soft and the water has mostly evaporated. It is entirely up to you what consistency you want. I like mine a little saucy but you can dry out the water completely as well.
Garnish with ginger cut into matchstick size, fresh corriander and lemon. Serve with flat bread (naan). Enjoy!