Mash ki Daal (Urad daal) ( split black lentil)

I can see beautiful colors of fall through my window. The cool greenery I used to see is getting turned into brilliant fiery yellow.It can be said as natures grandest color display.I enjoy the beautiful colors of fall;maple turning bright red, Gingko turning bright yellow..
Leaves,are nature's food factories. Leaves are green because of the pigment, chlorophyll,which helps in the synthesis of plant food(glucose) in the presence of light.As summer ends and the days get shorter and shorter, the trees shut their food factories and try to use the stored glucose, the green chlorophyll from the leaves gradually dwindles and the other pigments present in leaves show up giving them different color... and a beautiful sight to us.....
well I read about the change of color of leaves and shared with u all.And ofcourse I am not going to shut my " food production" and so here is the recipe of " Mash ki Daal" (my mom used to make specially in winter).
Its damn easy and can be prepared in very very less time.



Ingredients:

• mash Daal(black lentil) one cup
• chopped green chillies
• 2-3 dried red chilies
• one small onion
  
• salt to taste
• 1 tsp black pepper powder(optional )
• 2 tsp ghee or butter(optional)
• fresh mint leaves
• 2 tsp cooking oil
  
• fried onions.

method:
boil the daal so that it is soft to eat.check it while it is being boiled,so that it is not too soft.it will be boiled in lesser time if its soaked for an hour or two.(u can also put daal in pressure cooker if u have time constraints).
heat oil in a vessel, fry finely cut onion add chopped green chillies, chopped red chilly boiled daal, salt, pepper powder mix well and saute for some time.
lower the flame add ghee; finally garnish with fresh mint leaves and fried onions(fresh home fried onions are best,but i used the readymade fried onions that i bought from the Indian grocery)it can be served with paratha.
u can skip ghee, black pepper if u want it to be light and less spicy




I served it with ambada achar(amranthas curry) which i prepared before.