This dahl is to die for!  Really amazing and the currants add little pockets of sweetness to the entire meal, truly spicy not just hot.

Ingredients:

• Black lentils (half cup dried)
• Green lentils (half cup dried)
• Red lentils (half cup dried)
• Currants (two small handfulls)
• Fresh parsley (as topping)

Spices:

• Fresh ginger (two thumbs sized worth, grated into paste)
• Black mustard (just less than a tea spoon whole)
• Turmeric (two teaspoons)
• Fenugreek (one heaping teaspoon)
• Asafoetdia (about a teaspoon)
• Whole cumin seeds (about a tablespoon)
• Coriander (about a teaspoon)
• Curry leaves (15 of them)
• Hot peppers (10 whole dried)

The process:

1. In a medium pot (2.5 quarts or so) put the lentils and enough water to cover them by at least an inch or so.
2. Bring water to a boil and let simmer for 10 to 15 minutes.
3. Once they are partially cooked, strain the lentils and rinse them well (this will remove most the gas producing agent).
4. Let the lentils drain while placing the pot back on the stove.
5. Put a tablespoon of oil and heat.
6. Add the whole black mustard seeds & cumin seeds.
7. Once they start to ‘pop’ a little, add the rest of the spices.
8. Stir quickly and add both the lentils and enough water to cover the ingredients with at least an inch of water.
9. Bring to a low simmer for 10 minutes or so and add the currants.
10. Simmer stiring often and adding water as needed.
11. Once the lentils are cooked, let sit for 10 minutes top with fresh parsley and serve.