Duguid'S Everyday Dal

• 1 1/2 cups split hulled mung dal or masoor (red) dal, rinsed and drained
• 6 cups water
• 1/2 teaspoon ground turmeric
• 2 bay leaves
• 1 (3-inch) cinnamon stick
• 1 1/2 teaspoons salt, divided
• 3 tablespoons olive oil
• 1 teaspoon black or brown mustard seeds
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced garlic
• 1/2 teaspoon nigella seeds
• 1/2 teaspoon cumin seeds
• 2 dried small hot red chiles, stemmed
• 1/2 cup finely chopped shallots
• 1 cup diced carrot
• 1 cup cauliflower florets
• 3/4 cup fresh cilantro leaves
• 6 lime wedges (optional)

1. Combine dal and 6 cups water in a large saucepan; bring to a boil. Stir in turmeric, bay leaves, and cinnamon stick; partially cover, reduce heat, and simmer 25 minutes or until tender, stirring occasionally. Stir in 1/2 teaspoon salt. Keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds; cook 1 minute or until seeds pop, stirring constantly. Add ginger and next 4 ingredients (through chiles); cook 2 minutes, stirring constantly. Add shallots; cook 3 minutes or until shallots are tender, stirring frequently. Add carrot and cauliflower; cook 5 minutes or until vegetables are crisp-tender, stirring frequently. Add 1 cup dal mixture and remaining 1 teaspoon salt to carrot mixture; cook 2 minutes, stirring frequently.
3. Add carrot mixture to remaining dal mixture; bring to a boil. Cook 40 minutes or until mixture thickens. Sprinkle each serving with 2 tablespoons cilantro leaves. Garnish with lime wedges, if desired.

water, ground turmeric, bay leaves, cinnamon stick, salt, olive oil, black, fresh ginger, garlic, nigella seeds, cumin seeds, hot red chiles, shallots, carrot, cauliflower florets, fresh cilantro, lime wedges

Taken from www.myrecipes.com/recipe/duguids-everyday-dal (may not work)