Daal with Kadu

Combine the Daals in a cooking pot and rinse well. Add water and set aside for thirty minutes then do a final rinse.

Add 4 cups of water and cook the Daal over high heat to rapid boil; as soon as it starts creating foam, skim the foam carefully and discard until the top becomes clear.

Turn down the heat to a low-medium setting and add the Kadu, tomatoes, ginger piece and cumin/coriander powder, and salt (optional); let it simmer until it is well cooked

Scoop out the Kadu pieces and set aside

Carefully transfer the Daal mixture into a blender and mix well to a chunky consistency (not puree)

Next, in the same pot, over medium heat, add oil and swirl around to ensure the pot is well coated with oil; add the cumin seeds, mustard seeds and curry leaves till it sizzles then add onions, green chilies and mix well; add the Daal mixture and Kadu pieces and let it simmer for another seven to ten minutes.

Add ¼-1/2 cup water to bring to desired consistency

Once Daal is cooked, add fresh hand-squeezed lemon juice and garnish with cilantro

Enjoy this delicious Daal with Kadu.