Dal Tadka
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 cups masoor dal (yellow lentils)
1 medium onion, diced
3 whole cloves garlic
1/2 cup diced tomato
3-4 curry leaves
3 green chiles, sliced vertically
1 tsp turmeric powder
2 tsp cumin powder
1 tsp cumin seeds
1/2 tsp mustard seeds
1 1/2 cups water
ghee (clarified butter/brown butter minus solids) as needed
Salt to taste
Instructions:
If you have a pressure cooker, cook the lentils with salt until done. If not, cook in a vessel, with sufficient water until cooked fully.
Gently saute the garlic in some ghee until they release flavor. Add the cumin and mustard seeds and curry leaves and wait for them to pop. Then, add the onion and cook til translucent. Add salt and all the other dry spices and roast for a minute and then add tomatoes and cook completely.
Add the cooked lentils and water and stir everything together. Bring the mixture to a boil and then simmer for 5-7 minutes. Adjust consistency with water as needed. Before serving, add a tablespoon of ghee to the dal.
From forkspoonknife.com