The first time I made this daal I didn't really like it. It felt like something was missing. I'm so used to daal always being a bit sour and this isn't. After I got used to the idea that this daal isn't sour I started liking it a lot more. I adapted it from Smitten Kitchen Everyday Yellow Daal. I used half the amount of red onion because I think a whole onion would make it too sweet. I reduced the turmeric to 1/2 tsp and I omitted the buter.
Channa Ki Daal with Red Onion
Adapted from Smitten Kitchen
1 cup channa ki daal (yellow split peas), washed and soaked for at least 1 hour
1 large tomato, cut into 8 wedges
1/4 cup canola oil
1/2 tsp cumin seeds
1/2 medium red onion, minced
5 cloves of garlic, thinly sliced
1 tsp coriander powder
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/4 cup minced fresh coriander
1 tsp salt
Drain the daal and put in a saucepan with tomato and 3 cups of water. Bring to a boil. Reduce temperature and simmer partly covered for about 1 hour. Pick out tomato skins. Whisk the daal to emulsify.
In a small skillet, heat the canola oil. Add the cumin seeds. When the seeds stop sputtering, add the red onion and fry for about 3 minutes on medium heat. Add the garlic and fry till onion is brown. Add coriander powder, cayenne pepper and turmeric. Mix and add to the daal. Add the minced coriander and simmer for another 5 minutes.