A recipe for some nice spicy dal rice

dal-rice-recipe.txt

Two medium length dark green chilis.
1 cup rice, 2 cups dal.
1 tsp: mustard seeds, asafoetida, cumin.
1 - 2 cloves of garlic
1 tbs or so of turmeric

Optional:
1 large tomato
1 small onion

Cooking:
1 cup rice, 2 cups dal, steam until cooked.
Put the dal in a blender for a more consistent texture if you feel like.
Take a pot that slopes and will center the oil in it.
Add ?enough? oil to fry your vegetables.
As soon as you add oil, add half to one teaspoon of Asafoetida
Wait until the oil heats up enough for this to start looking kinda fizzy.
Then add one teaspoon of mustard seeds, one teaspoon of cumin.
Also add a diced clove or two of garlic and let it brown.
Toss in two green chillis, the small darker green kind, slit lengthwise.
Press on the chilis with a wooden spoon until the seeds in the chilis are spilled out into the oil, the chilis themselves should be flat and empty.
Optionally, add tomatoes and let them fry a bit. Same for a bit of onion (add onions much earlier if using them).
Then pour in the dal.
Add water to make as thick or thin as required. Thicker is my preference.
Add salt to taste, and turmeric to get it nice and yellow.
Stir to mix, then let simmer for 5 minutes.

Serve with rice!