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1
Rinse the dal (lentils).
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2
Place in a medium-size saucepan with the turmeric and water.
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3
Bring the water to a boil, reduce heat to simmer and cook until the lentils have dissolved and the mixture is smooth, adding more water if needed.
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4
This will probably take at least 45 minutes.
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5
When you add turmeric, the water has a tendency to boil over more easily, so you might want to wait and add the turmeric about 25 minutes after you have started cooking the lentils.
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6
When done cooking the dal, add salt to taste.
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7
Remove from heat.
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8
In a small saucepan or frying pan put the oil, urad dal, mustard seeds, cumin seeds and dried red chilie pieces.
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9
Heat over medium-high heat until the mustard seeds have started popping AND the dal (lentils) are light brown.
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10
Quickly stir in the hing and curry leaves and then pour the spices into the dal.
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11
Mix well.
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12
Check for salt.
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13
Variations: 1-2 diced tomatoes can be added either half way through cooking or stirred in at the very end (if you don't want the tomato to be cooked very much).
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14
One or two large handfuls of chopped spinach can also be added near the end.
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15
You may also garnish the dal with chopped fresh cilantro.
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16
This dal can also be made with toor dal, but toor dal takes longer to cook, so adjust the cooking time.
