Ingredients
1 cup Musur Daal (washed 3x and drained)
Salt
Green Chilies
Turmeric
Canola Oil
Dried Chilies
Kalonji (Nigella Seeds)
Cilantro
Preparation
Boil 3-4 cups of water in a pot. Add 1 cup of musur daal and a bit of salt to the pot. Partially cover the pot and allow everything to come to a boil. Allow daal to continue to boil on low until the lentils are soft (maybe 20 minutes). Then blend with immersion blender so the daal is smooth. Add 2-3 green chillies (slit) and a bit of turmeric and salt. Separately in a smaller pan create a forun, heat 1 tbs oil and add 1 dried chili (broken) and allow to brown slightly. Then add kalonji - it should sizzle. Add entire forun to boiling daal. Stir daal and taste for salt. Add handful of cilantro at the end.
