Arhar ki Daal.

It's been a while.

I don't have any excuses.

I'll try and be more regular, however. Starting off the second coming with one of Baba's favourites - a simple yet tasty arhar daal recipe. It goes well with both rice and roti, and is perfect for a winter night.

Ingredients:
For boiling
Arhar Dal/Toor Daal/Tuvar Daal/Split Pigeon Peas - 2 cups
Turmeric powder
Tomatoes - 2-3 medium chopped
Salt to taste
For seasoning
Jeera/Cumin Seeds - a tablespoonful
Garlic - 6-7 large cloves, finely chopped
Green chillies - 3-4 chopped finely
Ghee - a teaspoonful
Asafoetida - a pinch
Coriander

Method:
Pressure cook the daal with a pinch of turmeric, salt, and the chopped tomatoes. You should let it boil for 5-6 whistles, this will cook the daal well. Heat oil in a kadhai, add jeera seeds until they splutter. Add the chopped garlic and chillies and fry for 1-2 minutes on low heat. Add the boiled daal to this, tasting for salt. (This is important, the salt you will add for cooking the daal will never be enough.) Let this simmer on low heat for 4-5 minutes, and add asafoetida powder and ghee. Remove from heat and garnish with coriander.