¼tspcardamon seeds from 4 pods that have been crushed and shells removed or 1/4 tsp ground cardamon
4whole cloves
2tspcumin seeds divided
2cupsonion small dice
2fresh Serrano or jalapeño chiles finely chopped / with or without seeds
1cupchopped tomato
¼cupcilantro leaves
3tabls ghee
3dried chiles left whole
Instructions
To start, mix together peas, lentils, toor dal, salt, turmeric and water in a large pot.Bring to a boil then simmer for about 40 minutes, stirring occasionally until tender. You may need to add little more water. Keep warm.
Next heat oil in a sauce pan, add spices using just half of the cumin seeds.Cook until fragrant about 30 seconds add onion and chiles, cook until lightly browned about 6 minutes. Remove from heat and add tomato and cilantro then add this mixture to the warm dal.
To finish, heat the ghee up in a small pan add dried chiles and remaining cumin seeds, cook until seeds start to pop and chiles are toasted pour this over the top of dal. Yum !