Spiced Daal with Potato and Onion Fritters

1Rinse 2 cups of daal (2 cups) in a large bowl until the water runs clear. Drain and set aside.

2In a large pot, add the rinsed daal (2 cups) and cover with water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until daal (2 cups) is tender.

3Season the daal (2 cups) with your favorite spices like cumin, turmeric, and chili powder. Adjust seasoning to taste and keep warm.

4Peel and thinly slice the onions (2). Peel and grate the potatoes (2).

5In a mixing bowl, combine the sliced onions (2), grated potatoes (2), and chickpea flour to form a thick batter.

6Heat oil in a frying pan over medium heat. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy. Remove and drain on paper towels.

7Serve the spiced daal (2 cups) hot in bowls with a generous topping of the crispy potato and onion fritters. Enjoy the contrast of textures and flavors!