Plain daal

Here's a version of daal that I made when Gunjan was recently under the weather. Among all the different varieties, I can safely say that this is my favorite.

Ingredients (for 2):

1. Daal - 150 grams
2. Whole chillies slit (fresh, or dried) - 2
3. Cumin seeds - 1 heaped teaspoon
4. Oil - 20 ml
5. Salt - 1/2 teaspoon (or, to your taste)
6. Turmeric - 1/4 teaspoon (or even lesser)
7. Coriander - a decent bunch (chopped)

Wash the daal (to get all chemicals off it), and boil it in 1ltr water with slit chillies, turmeric, salt in a pressure cooker for 15 mins) or a saucepan for 25 mins on high.

Once boiled, heat the oil in a narrow saucepan or a tadka pan if you can get one. When oil is hot, add the cumin and when dark brown, add to the daal. Add 300 ml more water so that it becomes soupy, boil covering it on high for another 5 mins and add the chopped coriander.