NEPALI MASOORI DAL
- 1 cup lentils (dry, not canned)
- 4 cups water
- 1/2 cup onion, sliced lengthwise
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt (or to taste)
- 2-3 tablespoons neutral oil (such as canola or sunflower)
Wash and drain the lentils. Put in a saucepan with 4 cups of water.
Bring to a boil, and then simmer on medium heat until cooked (30-45 minutes).
While the lentils are boiling, heat the oil in a separate skillet, until shimmering (but not smoking).
Turn the heat down to medium. Add cumin seeds and sizzle a few seconds until aromatic.
Add sliced onions and saute over medium-low heat until soft and golden.
Stir onion-spice mixture into the boiled lentils. If the dal is too thick, add some water. It should be the consistency of a thick soup.
Add salt to taste and simmer for 5 minutes to blend the flavors.
Serve over white rice with a side of fried potatoes or vegetable fritters.