Tarka Dal

• 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

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.

masoor dal, water, ginger, turmeric, green chili peppers, tomatoes, cauliflower, drumstick leaves, curry leaf, lemon juice, tarka, rice bran oil, brown mustard seeds, kalonji seeds, onion, ground cumin, ground coriander, garam masala, red chilies, salt, cilantro

Taken from www.food.com/recipe/tarka-dal-247242 (may not work)