Two Lentil Stew

Two Lentil Stew
Serves 4

Dal:
3/4 cup chana dal
1/2 cup red lentils
5 cups of water
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper

Spice blend:
1 tablespoon vegetable oil
1 large onion, finely chopped
1 tablespoon garlic, finely chopped (about 2 large cloves)
1 teaspoon cumin seed
1 teaspoon garam masala
2 large tomatoes, chopped, or 3/4 can diced tomatoes
3/4 teaspoon salt, or more to taste

1. Rinse the dal.

2. In a large pot, bring the water to a boil. Add the dal and lentils, stir, and bring back to a boil. Then remove from the heat, cover, and let sit for 2 hours.

3. Add the turmeric and cayenne to the legumes and bring the water to a boil. Reduce the heat slightly and simmer until tender, approximately 35 minutes.

4. 15 minutes before the dal is ready, begin cooking the spice mixture: heat the oil in a heavy skillet or saucepan over medium-high heat. When hot, add onion and garlic and fry for 2 to 3 minutes, stirring frequently. Add cumin and garam masala and cook another minute. Add the tomatoes and salt, and cook until the tomatoes have been reduced, approximately 10 minutes.

5. Add the tomato mixture to the dal, stir well and cook for 2 to 3 minutes more to blend the flavors. Taste for salt and adjust seasoning, if necessary. Serve hot in one large bowl or in individual-sized bowls with chapatti.