Duguid's Everyday Dal

Ingredients

• 2  bay leaves 
• 1 teaspoon brown mustard seeds black
• 1 cup carrots diced
• 1 cup cauliflower florets 
• 1 stick cinnamon (3-inch)
• 0.5 teaspoon cumin seeds 
• 1.5 cups lentils split red hulled rinsed drained ()
• 0.8 cup cilantro leaves fresh
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon garlic minced
• 0.5 teaspoon turmeric 
• 3 tablespoons olive oil 
• 2 small chilies dried red hot stemmed
• 1.5 teaspoons salt divided
• 0.5 teaspoon nigella seeds 
• 0.5 cup shallots finely chopped
• 6 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. Combine dal and 6 cups water in a large saucepan; bring to a boil. Stir in turmeric, bay leaves, and cinnamon stick; partially cover, reduce heat, and simmer 25 minutes or until tender, stirring occasionally. Stir in 1/2 teaspoon salt. Keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add mustard seeds; cook 1 minute or until seeds pop, stirring constantly.
4. Add ginger and next 4 ingredients (through chiles); cook 2 minutes, stirring constantly.
5. Add shallots; cook 3 minutes or until shallots are tender, stirring frequently.
6. Add carrot and cauliflower; cook 5 minutes or until vegetables are crisp-tender, stirring frequently.
7. Add 1 cup dal mixture and remaining 1 teaspoon salt to carrot mixture; cook 2 minutes, stirring frequently.
8. Add carrot mixture to remaining dal mixture; bring to a boil. Cook 40 minutes or until mixture thickens.
9. Sprinkle each serving with 2 tablespoons cilantro leaves.
10. Garnish with lime wedges, if desired.