>>>Aloo Daal<<<

Imagine doubling the daal's deliciosity (and alliterating into the bargain)! Potatoes are the answer.

INGREDIENTS:

1/4c channa daal (the hard yellow lentils)
1/2c masoor daal (the tiny orange lentils)
2med chopped potatoes
oil
1tbs ground cumin
1tbs ground fenugreek seed **TOASTED FIRST, else it will be horribly bitter**
1tbs ground coriander seed
pinch ground ajwain (optional)
pinch asafoetida
1tbs turmeric
1-2tbs tamarind paste (to taste)
1-2tbs chili flakes (to taste)
salt
1tbs mustard seeds
3-4 whole cloves (optional)
chopped cilantro 1/4c (optional)
water


INSTRUCTIONS
1) In one pot, put in the channa daal with double the water it takes to cover, along with the turmeric and a bit of oil (I read on another food blog that doing so gets lentils to cook faster AND IT IS SO TRUE) and the cloves; bring to maximum and once it's on rolling boil, reduce and cook covered for about 30 min (until they're pretty squishy). Add the masoor daal with more water (you're going to have to eye it. It needs to be squishy but not soupy, a thinnish porridge consistency) and finish cooking that. Stir occasionally. When it's cooked, add tamarind and salt to taste. Leave aside.

2) In a frying pan, heat oil to medium-high and fry the potatoes until they taste just about done. Add the ground spices and fry everything together until it smells good and looks like it's going to burn soon. Immediately scrape ALL the pan contents on top of the daal (you'll hear a beautiful sizzle) and stir together. Eat immediately, with bread or rice. The potatoes make a mild, creamy, salty break from the runny, spicy, sour (ish. depends on how much tamarind you like) daal. Potatoes are superstars in the curry kitchen.