Toor Dal

I tried toor dal once (split pigeon peas), and I really hated it. It is often prepared sweet, with tamarind, and I think this is what did not sit well with me. I do like sweeter lentil dishes, but normally only when sweetened with coconut. Looking through my lentil stash last night, I came across the remaining toor dal and decided to try it again. I modified this recipe to suit my cooking style and started soaking the lentils last night. I was really happy with the results. So many dal recipes start tasting the same to me after a while, so I am always looking for something different. Flavored only by onions, garlic, turmeric, red pepper, and mustard seeds, this dal was a nice change from my normal highly spiced dishes--almost delicate with the unique finish of the toor dal. I think I will get some use out of the remaining toor dal after all.

Toor Dal

1 cup soaked toor dal (from 1/2 cup or so dried dal soaked overnight)
4 cloves garlic, crushed
1 tsp turmeric
cayenne pepper to taste (you can always add more at the end)
1 onion sliced into thin strips
1/2 Tbsp mustard seesds
1/2 Tbsp oil, butter, or ghee
salt to taste (be sure to only add this at the end)

Boil dal, garlic, pepper, and turmeric together covered on medium heat about 1 hour in about 2 cups water (add a little more water if too much boils away). Sautee onion and mustard seeds in the oil until soft and translucent, but not mushy. After dal is starting to disintegrate (about 1 hour) add the sauteed onions and mustard seeds and remove cover. Keep cooking on medium heat until it thickens. Reduce heat to low and add salt and more cayenne pepper to taste. Serve on rice and enjoy.