Kavita Singh'S Tardka Daal

• 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 tomatoes, 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

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.

orange lentils, water, salt, turmeric powder, young ginger root, garlic, green chili pepper, oil, onion, tomatoes, curry, cumin, mustard seeds, red chili powder, coriander leaves

Taken from www.food.com/recipe/kavita-singhs-tardka-daal-441467 (may not work)