This recipe uses the common red lentils that you get in supermarkets. You can use brown lentils too. They are just red lentils with the skins left on.
Ingredients
2 mugs of red lentils
6 mugs of water
1 onion
2 or 3 tomatoes
1 teaspoon of ground corriander
For garnish each time you serve the dhal:
1 or 2 cloves of garlic
Some whole cumin seeds (A third of a teaspoon?)
vegetable oil
Put the lentils, water, coriander, chopped onion and chopped
tomatoes in a pot and bring to the boil. Reduce to a simmer and skim off any
froth as it appears.
Cook the dhal until the lentils are breaking up then add salt to taste. Put
some dhal in a serving bowl (the rest can be kept in the fridge and reheated).
Heat some oil in a frying pan and when it is hot add the chopped garlic and
whole cumin seeds. When the garlic starts to brown, pour the mixture over the
dhal.