Potato Daal

Rinse the moong dal thoroughly under cold water until the water runs clear, then drain well.

Cut the potatoes into medium pieces and chop the onions into small pieces; mince the garlic flakes and slice the green chillies into thin rings.

Heat water in a large pot and bring to a boil, then add the rinsed moong dal and cook for about 15 minutes until it begins to soften.

Add the cut potatoes to the cooking dal and stir well to combine, allowing them to cook together.

In a separate pan, sauté the chopped onions in oil or ghee over medium heat until they become translucent and soft.

Add the minced garlic and sliced green chillies to the sautéed onions and cook for 1-2 minutes until fragrant.

Sprinkle the chilli powder into the onion mixture and stir quickly to toast the spice for about 30 seconds.

Pour the tempering (onion, garlic, and chilli mixture) into the dal and potato pot, stirring well to distribute the flavours throughout.

Continue cooking the daal for another 8-10 minutes until the potatoes are completely tender and the dal has broken down into a creamy consistency.

Season with salt to taste and stir gently to combine, adjusting the seasoning as needed.

Serve the potato daal hot in bowls, optionally garnishing with fresh coriander or a drizzle of ghee.