Kavita Singh's Tardka Daal

Ex-Pat Mama's Note:

A delicious daal found in most Indian restaurants. You can make it more or less 'soupy' by changing the amount of water in the recipe.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 2 cups orange lentils (Masoor Daal)
• 4 cups water
• 2 teaspoons salt
• 1 teaspoon turmeric powder
• 1 teaspoon young ginger root, minced
• 2 garlic cloves, minced together with the ginger
• 1 green chili pepper (optional)
• 2 tablespoons oil
• 1/2 onion, chopped
• 1 large tomato, chopped
• 6 curry leaves (available in Asian grocery stores, can be omitted)
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 1 teaspoon red chili powder
• 2 tablespoons coriander leaves, chopped

Directions:

1. Wash the daal (lentils) thoroughly. Place in a heavy bottomed pan with the water. Cook partially covered over medium heat until it reaches a boil. Stir frequently and skim off any froth that rises to the top.
2. Add the salt, turmeric powder, ginger/garlic mix, and green chili. Cook for 15 to 20 minutes until the daal becomes soft and has a creamy consistency. Add water as necessary.
3. Heat the cooking oil in a fry pan until it is quite hot.
4. Add the cumin and mustard seeds to the oil. Fry briefly on high.
5. Add the curry leaves and onion, cook a few more minutes.
6. Add the tomato, chili powder and 1/2 the coriander leaves. Fry a few more minutes.
7. Remove this onion-tomato mixture (the tardka) from the heat and pour over the daal. Sprinkle with the remaining coriander leaves.