Dal

Spice mix

• 1⁄2 tsp cumin seeds
• 2 tsp coriander seeds
• 1⁄2 tsp chana dal
• 1⁄2 tsp toor dal
• 4 dried curry leaves
• 1⁄4 tsp asafetida (hing)
• 1 tsp paprika
• 1⁄2 tsp ground sumac
• 1⁄2 tsp cayenne powder
  This amount makes the dish only mildly spicy, but you can omit it if you want no heat at all.

1. Toast the seeds, dal, and curry leaves until fragrant, then grind to a powder.
2. Combine with the remaining spices and set aside for later.

Dal

• 2 cups red lentils, rinsed well
• 5 cups water
  It might be necessary to add more later.

• 1 inch (5 g) ginger root, crushed
  but ideally still in one piece so you can easily remove it later

• 1 tsp turmeric powder
• 3 cups diced carrot
• 1 3⁄4 tsp table salt
• 2 cups sliced zucchini
• 1⁄4 cup coconut oil
• 1 Tbsp lemon juice (or more, to taste)
• additional salt, to taste

3. In a pot, combine the lentils, water, ginger, turmeric, carrot, and salt.
4. Bring to a boil, then reduce the heat and simmer for roughly 20 minutes (until the lentils are soft and starting to fall apart).
5. Add the zucchini and continue to simmer for 10 minutes.
   The goal is to add the zucchini near enough to the end of cooking that it won’t become overcooked and start to disintegrate.

6. In a small skillet, heat the coconut oil, then add the spice mix and fry for 30 seconds.
7. Stir the oil and spices into the lentils.
8. Remove the lentils from the heat, remove the ginger root, and add the lemon juice and additional salt to taste.
9. Serve alone or over rice.