My Everyday Dal

* 1 cups split hulled mung dal
* 1/4 cup red dal
* 6 cups water
* 1/2 teaspoon ground turmeric
* 2 bay leaves
* 1 (3-inch) cinnamon stick
* 1/2 teaspoons salt, divided
* 3 tablespoons olive oil
* 1 teaspoon yellow mustard seeds
* 1 tablespoon minced peeled fresh ginger
* 1 tablespoon minced garlic
* 1 teaspoon cumin seeds
* 2 dried small hot red chiles, stemmed
* 1/2 cup chopped onion
* 1 cup mini carrot (frozen)
* 1 cup cauliflower florets (frozen)

1. Soak mung and red dal for 2 hours (or more)

2. 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.

3. Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds; cook 1 minute or until seeds pop, stirring constantly. Add ginger and next 3 ingredients (through chiles); cook 2 minutes, stirring constantly. Add onions; cook 3 minutes or until onions are tender, stirring frequently. Add carrot and cauliflower; cook 5 minutes or until vegetables are crisp-tender, stirring frequently. Add 1 cup dal mixture to carrot mixture; cook 2 minutes, stirring frequently.
5. Place carrot mixture in food processor. Process till smooth. Continue to add Dal with or without the water to consistency desired.
6. Serve!

Number of Servings: 6

Recipe submitted by SparkPeople user NWILKER.