One of the comfort foods while we were growing up is the simple 'parupu sadam' (Dal Rice). I have had it a lot either as breakfast before rushing to school or for lunch. Its one of those stand-by's if mom is running late in making a sambar. But we love it, plain lentils cooked with salt and a pinch of turmeric mixed with rice, with a side of sauteed vegetables. These days, when I make dal, I either add tomatoes / spinach / onions to it, and generally have a side of pickle too to appease the spice taste buds.
Toor Dal (yellow split peas) is cooked in water with a little salt and turmeric, with the ratio of dal to water being 1:2. In a separate pan, temper the mustard seeds with cumin, fenugreek seeds, a tsp of urad dal and add chopped onion, garlic, ginger and green chilies. Season with salt, add to the dal and mix. Garnish with chopped cilantro and serve with rice or bread!