DAL FRY – 660 CURRIES pg 432
(bizarrely called Slow-Cooked Onion with Pigeon Peas)
Dal Fry is one of two dals you’ll find on every (North) Indian restaurant menu (the other is Kali Dal / Maaki Dal / Dal Makhni). It originates in the roadside dhabas of North India, is absolutely delicious, and goes with pretty much anything. Dal fry and rice or bread would probably make most people happy without anything more 
Peeled / split pigeon peas (tuvar / arhar dal) are cooked separately (I used the pressure cooker, he calls for stovetop cooking, which can take forever with pigeon peas especially if they are older).
When they are almost done, the flavor base is made – tempering, lots of onions fried well, and later tomato and cilantro.
All that is added to the dal (which you may need to puree first if it didn’t disintegrate), which is simmered for a bit to meld, and you’re done.
There is an ungodly amount of ghee in restaurant Dal Fry (which is why it is extra delicious), but I cheat at home and add a dollop of ghee at the end (instead of bathing the onions in it ).
