Hyderabadi-Style Lentil Stew (Khatti Dal) | Saveur

Ingredients

• 1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained
• 1⁄4 tsp. ground turmeric
• 3 tbsp. chopped cilantro
• 1 tsp. tamarind paste
• 1⁄4 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
• 1 (1/2-inch) piece ginger, peeled and grated
• Kosher salt, to taste
• 3 tbsp. canola oil
• 1⁄2 tsp. cumin seeds
• 1⁄4 tsp. brown mustard seeds
• 3 chiles de árbol