A few quick notes on fried garlic, which is part two of A's lentils I made the daal from start to finish yesterday, along with the fried garlic, A happily offered words of wisdom. Sooo, before I forget. Student's notes on fried garlic, the last step of masoor daal:
1. Peel and chop a bulb of garlic. One bulb = several cloves
2. Heat "more than a tablespoon" of ghee in a skillet. Then add some vegetable oil.
3. Once the oil/ghee is hot, add the chopped garlic.
4. Once the garlic is halfway browned, add a bunch of whole cumin seeds.
5. Once the garlic is totally done, pour into the still-simmering daal, careful to use the pot lid to shield oneself from the guaranteed splatters.
6. Then, take a small scoop of the daal and pour it into the skillet. Swish it around to gather up any of the garlic or cumin bits then pour back into the lentils.
Voila.
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