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Khatti Dal (Hyderabadi-Style Lentil Stew)

From: Saveur
SERVES 4

1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained
¼ tsp. ground turmeric
3 tbsp. chopped cilantro
1 tsp. tamarind paste
¼ tsp. red chile powder, such as cayenne
12 fresh or frozen curry leaves
7 cloves garlic, 1 mashed into a paste, 6 peeled
2 plum tomatoes, peeled and minced
2 small green Thai chiles, or 1 serrano, thinly sliced
½" piece ginger, peeled and grated
Kosher salt, to taste
3 tbsp. canola oil
½ tsp. cumin seeds
¼ tsp. brown mustard seeds
3 chiles de árbol

Bring dal and 8 cups water to a boil in a 6-qt. saucepan. Reduce heat to medium; stir in turmeric and cook until dal is mushy, about 45 minutes.

Stir in cilantro, tamarind paste, chile powder, curry leaves, garlic paste, tomatoes, sliced chiles, ginger, and salt; boil. Reduce heat to medium; cook until slightly thickened, about 15 minutes.

Heat oil in an 8" skillet over medium-high. Cook cumin and mustard seeds until they pop, 1–2 minutes. Add peeled garlic and the chiles de árbol; cook until garlic is golden, 6–8 minutes, and stir into stew.