Nisha's Toor and Mung Daal [fr]

So far, when I’ve been making daal in Switzerland, I’ve been doing either Aleika’s masoor daal recipe, or this one — which I’ve had for some time but never written up. Time to do it!

• boil toor daal and a little mung (roughly a quarter) to a paste
• add chopped tomatoes, mix and cook a bit
• in a separate pan, heat oil, half a spoon of black mustard seeds, half a spoon of cumin seeds, curry leaves, 2 green chillies (chopped if I remember correctly)
• add turmeric (a quarter spoon)
• add to the daal (or add the daal to it, but be careful, it will spit! the daal is water and the oil is hot!)
• add a teaspoon of salt or to taste, and lots of chopped coriander leaves

I usually make a lot and freeze it in handy portions — comfort food!