Recipe(tried): Dahl recipes

Hi Elian,
I have MANY recipes for dahl, using a variety of lentils/split beans. I'm not sure if you have a preference, so I'll post a couple that I enjoy. Also, you can check out: http://soar.berkeley.edu/recipes/ethnic/indian/
and look under "dahl" or "dal", there's quite a number there. I also have bookmarked a number of Indian cooking sites, and would be happy list them, if you like. Dahl is great! You can vary it according to taste (i.e. ingredients), and it is simple to make. Hope you enjoy!

C=cup, t=teaspoon, T=tablespoon

Yellow Split Pea Dahl - from "The Big Carrot Vegetarian Cookbook

10 C Water
2 C Yellow Split Peas (I used channa dal, which are split chickpeas)
1/4 C Sunflower Oil
1 C diced Onion
4 cloves Garlic, minced
2 t Curry Powder
2 t Cumin
1/2 t Garam Masala
1 C diced Red Pepper
1 C diced Green Pepper
1 t ground Coriander
1/2 t ground Fennel
1/4 t Cardamom
1/2 t Cayenne
salt, to taste
1/4 C Lemon Juice

Place water in a large pot. Rinse peas and place in pot; bring water to a boil. Reduce heat and simmer uncovered 45-60 min, until peas are soft and breaking apart. Skim off and discard any foam.
Heat oil in skillet. Add onions, garlic and spices and sute over med-high until onions are browned, about 10 min. Add the peppers for the last 5 min of cooking. Add this mixture to the split peas.
Add spices and lemon juice to the soup, stir well and simmer over low heat 15-20 min. Serve hot. Flavor is best after refrigerated overnight. Reheat gently before serving.

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Mung Bean Dahl - from Heartsmart Flavors of India

2 C Lentils, preferably dried split mung beans
6 C Water
1 t Salt
1/2 medium Onion, chopped
1 Tomato, cut in lrage chunks
1 t ground Turmeric
1 t crushed Gingerroot
1 t crushed Garlic
1 t minced Chilies (to taste)
1 t Vegetable Oil

2 t Vegetable Oil
1/2 t Mustard Seeds
1/2 t Cumin Seeds
1/2 Onion, chopped
1 medium Tomato, diced
2 t Dhania-jeera masala, or mild Curry Powder
2 Green Chilies (to taste), sliced
Chopped Cilantro (optional)
Lemon Juice

Rinse lentils, cover with warm water and soak. Bring 6C water to a boil. Drain lentils and add to boiling water with salt, onion, tomato, turmeric, ginger, garlic, chilies and vegetable oil. Boil, adding more water if needed, until lentils are tender, about 20 min. Set aside.
Heat oil in small pan over high heat. Add mustard and cumin seeds. When seeds start to pop, add onion and stir-fry until golden brown. Add tomato, dhania-jeera masala and sliced chilies. Cook for 5 minutes. Remove from heat and add to lentils.
Return lentil mixture to stove over high heat, stirring. Wehn mixture comes to boil, immediately remove from heat. Add cilantro and lemon juice before serving.
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