Musur Daal (Lentils)

• 1 cup Musur Daal (washed 3x and drained)
• Salt
• Green Chilies
• Turmeric
• Canola Oil
• Dried Chilies
• Kalonji (Nigella Seeds)
• Cilantro

1. Boil 3-4 cups of water in a pot.
2. Add 1 cup of musur daal and a bit of salt to the pot.
3. Partially cover the pot and allow everything to come to a boil.
4. Allow daal to continue to boil on low until the lentils are soft (maybe 20 minutes).
5. Then blend with immersion blender so the daal is smooth.
6. Add 2-3 green chillies (slit) and a bit of turmeric and salt.
7. Separately in a smaller pan create a forun, heat 1 tbs oil and add 1 dried chili (broken) and allow to brown slightly. Then add kalonji - it should sizzle.
8. Add entire forun to boiling daal.
9. Stir daal and taste for salt.
10. Add handful of cilantro at the end.

musur, salt, green chilies, turmeric, canola oil, chilies, kalonji, cilantro

Taken from www.epicurious.com/recipes/member/views/musur-daal-lentils-50109980 (may not work)