Tarka Dal - cooking recipe

Ingredients

Dal
1 1/4 cups mung dal (miniature split yellow lentils)
1/2 cup masoor dal (split red lentils)
3 1/2 cups water (or more to keep fluid)
1 tablespoon ginger or 1 tablespoon garlic paste
1/2 teaspoon turmeric
2 hot green chili peppers, chopped finely
2 tomatoes, chopped
1/2 cup cauliflower
1/2 cup drumstick leaves (well, actually, not the leaves but the drumstick itself, but it won't accept the term- it's a widely)
1/4 cup curry leaf, loosely ripped
1 1/2 tablespoons lemon juice
Tarka
3 tablespoons rice bran oil (or other healthy oil)
1/4 teaspoon brown mustard seeds
1/4 teaspoon kalonji seeds (or black onion)
1 onion, chopped finely
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon garam masala
2 dried red chilies (optional, depending on how much heat you like)
1/2 teaspoon salt
Garnish
1/4 cup chopped cilantro

Preparation

Be sure to rinse all lentils thoroughly, until the water runs quite clear.
In a large dutch oven (or other large pot), add in all the ingredients for the dal and bring to a boil.
Once dal reaches a boil, turn the heat down and simmer for 30 minutes. Stir occasionally, mashing lentils down to create a thick (but still quite liquid) mixture.
In a separate skillet, heat oil over high heat. Add in mustard and kalonji seeds, allowing them to sizzle for 5-10 seconds. Add in the onion and the rest of the spices, stirring until the onion starts to brown.
Pour onion/spice mixture over dal, and stir to incorporate completely. Add salt to taste.
Simmer for a further 15 minutes to allow the flavors to marry.
Stir in cilantro just before serving.