Tarka Dal

This is again an interpretation of my m-i-l's delicious dal. This recipe makes a lot, but it's great to freeze for future meals.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• Dal

• 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

• Tarka

• 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

• Garnish

• 1⁄4 cup  chopped cilantro

Directions

1. Be sure to rinse all lentils thoroughly, until the water runs quite clear.
2. In a large dutch oven (or other large pot), add in all the ingredients for the dal and bring to a boil.
3. 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.
4. 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.
5. Pour onion/spice mixture over dal, and stir to incorporate completely. Add salt to taste.
6. Simmer for a further 15 minutes to allow the flavors to marry.
7. Stir in cilantro just before serving.