Sundays have become dal days for me. I have plenty of time to cook up a huge vat of the stuff, with enough leftovers to last until the next Sunday. Once again, I used this basic recipe as a foundation.
Kale, Carrot, Zucchini Dal with the extra spicy tarka topping of black pepper, coriander, cumin, fennel, hing, hot pepper flakes, and paprika.
Makes a super cheap, super nutritious dinner, with enough leftovers to fill two 7-cup containers!