Tart Whole Pigeon Peas

Ingredients

• 3 cups (603 g) dried, whole toor dal (see Notes) with skin, cleaned and washed thoroughly
• 9 cups (2.13 L) water
• 2 tablespoons (30 mL) vegetable or canola oil
• 1 tablespoon (15 mL) black mustard seeds
• 10-15 fresh curry leaves (see Notes)
• 1 large yellow or red onion, peeled and coarsely chopped
• 1 (1-inch [2.5 cm]) piece ginger, peeled and grated
• 4 cloves garlic, peeled and minced or grated
• 4-6 whole green Thai, serrano, or cayenne chiles, stems removed, halved lengthwise
• 5-6 dried red chiles
• 1 teaspoon (5 mL) ground coriander
• 1 heaping tablespoon (20 mL) salt
• Juice of 1 lemon

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