- 1 1⁄4 cups mung dal (miniature split yellow lentils)
- 1⁄2 cup masoor dal (split red lentils)
- 3 1⁄2 cups water (or more to keep fluid)
- 1 tablespoon ginger or 1 tablespoon garlic paste
- 1⁄2 teaspoon turmeric
- 2 hot green chili peppers, chopped finely
- 2 tomatoes, chopped
- 1⁄2 cup cauliflower
- 1⁄2 cup drumstick leaves (well, actually, not the leaves but the drumstick itself, but it won't accept the term- it's a widely)
- 1⁄4 cup curry leaf, loosely ripped
- 1 1⁄2 tablespoons lemon juice
- 3 tablespoons rice bran oil (or other healthy oil)
- 1⁄4 teaspoon brown mustard seeds
- 1⁄4 teaspoon kalonji seeds (or black onion)
- 1 onion, chopped finely
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon garam masala
- 2 dried red chilies (optional, depending on how much heat you like)
- 1⁄2 teaspoon salt
- 1⁄4 cup chopped cilantro
Directions See How It's Made
- Be sure to rinse all lentils thoroughly, until the water runs quite clear.
- In a large dutch oven (or other large pot), add in all the ingredients for the dal and bring to a boil.
- Once dal reaches a boil, turn the heat down and simmer for 30 minutes. Stir occasionally, mashing lentils down to create a thick (but still quite liquid) mixture.
- In a separate skillet, heat oil over high heat. Add in mustard and kalonji seeds, allowing them to sizzle for 5-10 seconds. Add in the onion and the rest of the spices, stirring until the onion starts to brown.
- Pour onion/spice mixture over dal, and stir to incorporate completely. Add salt to taste.
- Simmer for a further 15 minutes to allow the flavors to marry.
- Stir in cilantro just before serving.