Mint daal and fried rice without onion and garlic

This is a rule I've been trying to follow of late. Of eating no onion and garlic. I find it funny that I'm actually following a rule, but these recipes are an outcome.


Daal:


The daal is a tiranga variety with arhar (tur), udad and moong daals being used.


Ingredients:


The lentils each a third of a small cup. If your measure is different adjust the rest of the ingredients accordingly.
10-12 mint leaves
1 medium to largish tomato
1 large bayleaf
2 cloves
4 corns of black pepper
1 red chilly.


To do:


Soak lentils in water for an hour. Cook in pressure pan. 
Ghee is recommended for the tadka or tempering :) 
And now the usual: heat ghee in a pan, add all spices first, then add the mint leaves, wait for a minute, add tomatoes, add salt. 
Add salt to the cooked daal and mash.
Once the oil begins to separate, add the daal and simmer.


The result is something I found to be very delicious, which is why its being put up on the blog so it doesn't fade from my memory.


Fried Rice:


Ingredients:


1 small cup of brown rice, 
1 bayleaf
2 corns of tirphal (a konkani spice)


To do:


Clean, then soak rice in water for more than 1 hour.
Cook it.


Heat ghee in a pan, add the spices, add cooked rice and salt. You're done!


Chopped onion could be fried in a teaspoonful of ghee and used as garnish for both the above dishes.