This is nice with chapattis.
INGREDIENTS
500 gm yellow dhall (Australian)
2 red onions - cut into slices
1 Genteng tomato - cut into slices
2 fresh green cillis - cut into slices
6 cloves garlic - chopped
50 gm fresh coriander - chopped
11/2 tbsp cilli powder
salt to taste
450 gm onion gravy ( I'll show you how to make it - easy ).
3-4 tbsp veg oil
1-2 tbsp unsalted butter
1-2 tbsp kausuri mehti ( fenugreek or halba dried leaves which you can get from a Punjabi shop or use halba powder)
1/2 tbsp garam masala (buy ready-made)
METHOD
1. Boil dhall with 1 tsp turmeric powder & salt till soft (do not throw the water)
2. Heat oil. Sauteed garlic & followed by onion & tomato till fragrant.
3. Add cilli powder & sauteed for 1/2 minute & add gravy. Mix & cook for 1 minute & add the dhall.
4. Cook for 3-4 minutes. Add in fresh coriander & green cilli.
5. Add salt & cook for a while. Add mehti & garam masala. cover for a while on a slow fire.
6. Heat butter and sauteed garlic till brown. Put the mixture over the dhall.
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