Simple Gujarati Dal with Three Chilies

1 cup masoor dal, picked over, washed, and drained
1/2 teaspoon turmeric
1 teaspoon salt, or to taste
4 cups water

Tempering oil:
2 1/2 tablespoons canola oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
3 whole dried red chilies
1 fresh hot green chili, minced
8 fresh or 12 frozen curry leaves, torn into pieces
1 small garlic clove, minced
1/2 teaspoon cayenne pepper

3 heaping tablespoons chopped fresh cilantro
Juice of 1/2 lime or lemon

Put the lentils into a large saucepan with the turmeric, salt, and water.  Bring to a boil and skim well.  Turn the heat down and simmer, covered, until the lentils are soft, 20 to 30 minutes.  Add more water during cooking, if necessary.  When the lentils are cooked, taste for salt and add more if you need to.

Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon.  Return the mashed lentils to the pot and give the dal a stir.  Then continue cooking at a simmer, uncovered, for 5 minutes to thicken.  If you like a thicker dal, use a whisk to break up the lentils into a puree.  If you like a thinner dal, add more water.

For the tempering oil, heat the oil with the mustard seeds in a small frying pan over medium-high heat.  Cover and cook until you hear the mustard seeds crackle, 1 to 2 minutes.  Add the cumin seeds, cover, and cook, stirring once or twice, until golden, about 30 more seconds.  Add the dried red chilies, green chili, curry leaves (stand back when adding these, as the oil will spit), and garlic, and cook, stirring, for 30 more seconds.  Remove the pan from the heat and add the cayenne.

Stir half of the tempering oil, half of the cilantro, and all of the lime or lemon juice into the dal.  Simmer very gently for 5 minutes.  Transfer to a serving bowl.  Pour the remaining tempering oil over the top and sprinkle with the rest of the cilantro.  Serve hot.

Serves 4.

From Indian Home Cooking by Suvir Saran and Stephanie Lyness