Chai Pani Daal

Daal

• 1 cup Masoor daal - yellow lentils
• 1 cup Toor daal - pink lentils
• ¼ cup red onion, diced
• ¼ cup tomato, diced
• 4 cups water

Tadka

• 1 teaspoon Spicewalla mustard seed
• 1 teaspoon Spicewalla cumin seed
• 2 Spicewalla red chili peppers
• 2 tablespoons garlic, minced
• 2 tablespoons ginger, diced
• 1 teaspoon Spicewalla ground turmeric
• ¼ cup oil

1. Combine both lentils in a 5.68Lt Enameled Cast Iron Dutch Oven and rinse 5-6 times, until water runs clear. Drain and add 4 cups of water, tomatoes and onions.
2. Salt and bring to a boil. Once boiling, reduce heat to a low boil. Cook until lentils have completely broken down and are fully cooked, around 20-30 minutes. If the mixture seems too thick, add water.
3. Heat oil in a small cast iron skillet until nearly smoking. Add mustard seeds and allow them to pop for a few seconds, then, add cumin and red chili peppers. Let sputter for a few more seconds.
4. Immediately add the garlic and ginger. Cook until slightly brown. Add turmeric and cook for 30 seconds.
5. Pour tadka into cooked daal. Allow to cook for a few additional minutes. Check for salt and consistency. Garnish with fresh cilantro and serve as a soup or over rice.