Indian Lentil Stew (Khatti Dal)

saveur.com

laura

1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained

1⁄4 tsp. ground turmeric

3 tbsp. chopped cilantro

1 tsp. tamarind paste

1⁄4 tsp. red chile powder, such as cayenne

12 fresh or frozen curry leaves

7 cloves garlic (1 mashed into a paste, 6 peeled)

2 plum tomatoes, peeled and minced

2 small green Thai chiles, or 1 serrano, thinly sliced

1 (1⁄2-inch) piece ginger, peeled and grated

Kosher salt, to taste

3 tbsp. canola oil

1⁄2 tsp. cumin seeds

1⁄4 tsp. brown mustard seeds

3 chiles de árbol

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