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.
- Black lentils (half cup dried)
- Green lentils (half cup dried)
- Red lentils (half cup dried)
- Currants (two small handfulls)
- Fresh parsley (as topping)
- 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)
- 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.
- Bring water to a boil and let simmer for 10 to 15 minutes.
- Once they are partially cooked, strain the lentils and rinse them well (this will remove most the gas producing agent).
- Let the lentils drain while placing the pot back on the stove.
- Put a tablespoon of oil and heat.
- Add the whole black mustard seeds & cumin seeds.
- Once they start to ‘pop’ a little, add the rest of the spices.
- Stir quickly and add both the lentils and enough water to cover the ingredients with at least an inch of water.
- Bring to a low simmer for 10 minutes or so and add the currants.
- Simmer stiring often and adding water as needed.
- Once the lentils are cooked, let sit for 10 minutes top with fresh parsley and serve.