Chuff's Dal

Adapted from various recipes in Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi, mostly her Simple Mung Dal Soup/Sada Moong Dal with the chaunk based upon her various other dal recipes.

Sort, wash and drain until you wash off most of the bubbly, mineral oil:

• 1 cup split beans of your choice (red lentils are nice and cook quickly)

Combine these in a nice soup pot with:

• 7-8 cups water (Or less, depends upon how thin you like it.  I like a lot of broth)
• 1 tsp turmeric powder or minced fresh turmeric or combination (fresh turmeric is great)
• 2 tsp ground coriander (fresh is best)
• 1 1/2 tsp finely chopped fresh ginger root (more or less as you like)
• 1 1/2 tsp finely chopped fresh garlic (optional and more or less as you like, it tastes a good bit different and good without garlic)
• 1 tsp minced seeded hot peppers (2,3,4 or more to whatever heat you like)
• 1 or more dried red peppers (optional and as you like it)
• Pinch or more of hot red pepper powder (optional and as you like it)

Stirring occasionally, bring to a full boil over high heat.  Reduce heat to moderately low, cover and simmer gently for about an hour or until dal is soft and fully cooked.

Remove from heat, uncover and add:

• 1/2 tsp salt (You may like more, but you would be wrong.)

Now, we make the chaunk.

Heat to medium high heat in a small frying pan or kadhai:

• 1 Tbs canola oil
• 1 Tbs butter

Add all at once:

• 1 tsp cumin seeds
• 1/4 tsp black mustard seeds
• 1 or more dried red peppers, whole

Stir fry until mustard seeds just begin to pop.
Quickly add:

• Pinch or more of asefetida (We like about 1/8 tsp)
• 1/8 tsp fenugreek seeds,  crushed
• 4-6 small fresh curry leaves or 1 bay leaf

Within a few seconds, remove from heat and add chaunk to the dal.
Add to dal (optional):

• 1 Tbs fresh lime or lemon juice
• 1/2 Tbs fresh cilantro, chopped (or just provide for diners to add as desired)

Let stand a while so the ingredients get to know each other before serving.