our daily dal
dal is the comfort food of south asia . mixed hulled or split lentils and peas of all sorts are cooked to a soup like consistency and served with steaming white rice, pickles/acchaari, a fresh chutney/chatni, a serving of sabzi/vegetables, and perhaps some roti or pappadums . dal is a healthy, affordable, protein and fiber rich staple of south asian cuisines . this is our "usual" recipe, it's super simple and very tasty
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- in a large, heavy bottomed pot over medium heat ghee or cooking oil.
 - fry diced onion for 3 minutes or until translucent.
 - add tomatoes, green chilis, garlic paste, and salt while continuing to fry for 3 more minutes or until tomatoes are softened.
 - stir in kashmiri mirch and turmeric powder, fry for 2 minutes.
 - add dals to frying mixture plus 8 c water.
 - bring to boil over high heat.
 - reduce to medium heat and allow to simmer uncovered for 40 to 45 minutes.
 - stir about every 10 minutes to make sure no dal sticks to the bottom of the pan.
 - add more water if necessary.
 - if dal is to desired thickness, salt to taste and your dal is ready.
 - if you wish your dal to be thinner, add more water.
 - if you wish your dal to be thicker continue cooking until liquid evaporates to desired consistency.
 - the mattar dal/split yellow peas are supposed to remain a bit chewy while the masoor dal/red lentils and moong dal/hulled green gram render to a soupy texture.
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### Human: Generate cooking recipes. Include ingredients:
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 ### Assistant: The ingredients you'll need are:
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You can follows these steps to make the recipe:
- in a large, heavy bottomed pot over medium heat ghee or cooking oil.
- fry diced onion for 3 minutes or until translucent.
- add tomatoes, green chilis, garlic paste, and salt while continuing to fry for 3 more minutes or until tomatoes are softened.
- stir in kashmiri mirch and turmeric powder, fry for 2 minutes.
- add dals to frying mixture plus 8 c water.
- bring to boil over high heat.
- reduce to medium heat and allow to simmer uncovered for 40 to 45 minutes.
- stir about every 10 minutes to make sure no dal sticks to the bottom of the pan.
- add more water if necessary.
- if dal is to desired thickness, salt to taste and your dal is ready.
- if you wish your dal to be thinner, add more water.
- if you wish your dal to be thicker continue cooking until liquid evaporates to desired consistency.
- the mattar dal/split yellow peas are supposed to remain a bit chewy while the masoor dal/red lentils and moong dal/hulled green gram render to a soupy texture.
- .

