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1
Wash lentils in several changes of cold water.
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2
In a medium pot, cover with the water and add the whole dried chiles, turmeric, and salt.
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3
Bring to a boil, reduce heat, and simmer, stirring often, until very tender.
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4
This will take about 30 minutes for red lentils, 45 minutes for peas, or an hour or more for mung beans.
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5
It may be necessary to add more water to prevent sticking, but only 1/2 cup at a time, because the final consistency should be fairly thick.
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6
When the lentils are almost cooked, heat the oil in a small pan, add the cumin seeds, and cook for 10 or 15 seconds.
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7
Stir in the onions and ginger and cook until the onions begin to brown, about 5 or 10 minutes.
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8
When the lentils are tender, remove and discard the hot peppers.
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9
Stir in the onion mixture, lemon juice, garam masala, and salt to taste.
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10
Serve, passing additional garam masala to sprinkle on top, if desired.
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11
VARIATIONS Spinach Dal: Add 4 cups of chopped, fresh spinach to the onions after they have sauteed for about 5 minutes and then cook for 5 minutes more.
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12
Tomato Dal: Add 1 cup chopped tomatos to the onions after they have sauteed for about 5 minutes and then cook for about 5 minutes more.
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13
Spinach- Tomato Dal: Add both spinach and tomatoes.
