After making dinner this evening, we had no leftovers, hence no lunch for Caroline, so  I had to make tomorrow’s dinner as well.  I made dahl, a spiced legume dish that has been molded by three different friends who each have their own take on how to prepare this. Here is my take on this traditional Indian staple:

2 Cups Yellow Dahl

1 Tsp Turmeric

1 Tsp Salt

Boil dahl with turmeric and salt until soft but not dissolved. Be sure to keep dahl well covered with water.

2 Tbsp Oil

1 Tsp Black Mustard Seed

12 Curry Leaves (Optional)

1 Tsp Cumin Powder

1 Tsp Coriander Powder

½ Tsp Red Chili Powder

2 – 3 Cloves of Chopped Garlic

1-inch Grated Ginger

½ Chopped Red Onion

2 Chopped Roma Tomatoes

1 Tsp Sugar

1 Tsp Salt

1 Lime (Juiced)

½ Bunch of Chopped Cilantro (Optional)

In a medium frying pan over high heat, add oil and mustard seed; as the mustard seed begins to pop, add curry leaves, and stand back as they tend to sputter – splashing a good amount of oil in the process. Add cumin, coriander, chili, garlic, ginger, and onion, and fry for about 2 minutes. Add tomato, sugar, and salt, and cook until the tomato begins to dissolve.

You may either drain all, some, or none of the water from the dahl, add dahl to the frying pan reduce heat to medium-low and simmer for 10 – 15 minutes. Add lime juice and cilantro, cooking for two more minutes. Serve over rice.