| 5 tablespoons | split skinned toovar dal (yellow lentils) |
| 3 1/2 cups | water |
| 1 1/2 tablespoons | ghee (or oil) |
| 1 1/2 teaspoons | black mustard seeds |
| 1 | fresh hot red chile such as serrano or thai, halved lengthwise |
| 500 g | plum tomatoes, chopped |
| 2 tablespoons | grated fresh ginger |
| 1 teaspoon | ground coriander |
| 1 teaspoon | tamarind paste |
| 3/4 teaspoon | turmeric |
| 1/2 teaspoon | ground cumin |
| 3 | fresh hot green chillies such as serrano or thai, halved lengthwise |
| fresh coriander to garnish, optional |
Pick over the dal to remove any small stones etc. Wash the dal thoroughly until the water runs clear, and drain well in a sieve. Cook the dal at a bare simmer in 1 1/2 cups water for 40-45 minutes, until almost all of the water is absorbed, stirring frequently during the last 15 minutes to prevent scorching.
Heat the ghee in a large heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile until the seeds begin to pop. Add 1 cup of water and the remaining ingredients (other than the dal). bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6-8 minutes. Add the dal paste and the remaining cup of water and stir to incorporate. Bring to a boil, stirring occasionally, and season with salt before serving with chopped coriander leaves.
Serves four.
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