<P> Most dal recipes are quite simple to prepare . The standard preparation begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process . In some recipes, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavour . </P> <P> The fried garnish for dal goes by many names, including chaunk, tadka and tarka . The ingredients in the chaunk for each variety of dal vary by region and individual tastes . The raw spices (more commonly cumin seeds, mustard seeds, asafoetida, and sometimes fenugreek seeds and dried red chili pepper) are first fried for a few seconds in the hot oil on medium / low heat . This is generally followed by ginger, garlic, and onion, which are generally fried for 10 minutes . After the onion turns golden brown, ground spices (turmeric, coriander, red chili powder, garam masala, etc .) are added . The chaunk is then poured over the cooked dal . </P>

What do we call mash ki daal in english