Chana and Split Moong Dal with Pepper Flakes

• 1 cup (192 g) split gram (chana dal), picked over and washed (see Notes)
• 1 cup (192 g) dried split green lentils with skin (moong dal), picked over and washed (see Notes)
• 1/2 medium yellow or red onion, peeled and diced ( 1/2 cup 75 g)
• 1 (1-inch 2.5-cm) piece ginger root, peeled and grated or minced
• 4 cloves garlic, peeled and grated or minced
• 1 medium tomato, peeled and diced (1 cup 160 g)
• 1-3 green Thai, serrano, or cayenne chiles, stems removed, chopped
• 1 tablespoon plus 1 teaspoon cumin seeds, divided
• 1 teaspoon turmeric powder (see Notes)
• 2 teaspoons coarse sea salt
• 1 teaspoon red chile powder or cayenne
• 6 cups (1.42 L) water
• 2 tablespoons oil
• 1 teaspoon red pepper flakes
• 2 tablespoons minced fresh cilantro

1. Put the split gram, green lentils, onion, ginger root, garlic, tomato, chiles, 1 tablespoon of the cumin, turmeric, salt, red chile powder, and water in the slow cooker.
2. Cook on high for 5 hours.
3. (See Notes for details on making this dish without a slow cooker.)
4. Near the end of the cooking time, heat the oil in a shallow pan over medium-high heat.
5. Add the remaining 1 teaspoon of cumin.
6. Once it is sizzling, add the red pepper flakes.
7. Cook for another 30 seconds at the most.
8. If you cook it too long, the flakes will get too hard.
9. Add this mixture, along with the cilantro, to the lentils.
10. Serve this alone as a soup or with brown or white basmati rice, toti, or naan.

gram, skin, red onion, ginger root, garlic, tomato, green thai, cumin seeds, turmeric, salt, red chile, water, oil, red pepper, fresh cilantro

Taken from www.cookstr.com/recipes/chana-and-split-moong-dal-with-pepper-flakes (may not work)