Daal Tarka (Spiced Lentils)
Variations of daal (or dal) and tarka (or tadka)—a mixture of aromatics, vegetables and spices spooned over the top of the daal for extra flavor—are served throughout the Indian subcontinent and parts of southeast Asia. This version is served at Nepali Mountain Kitchen, part of the Mango House community in Aurora, Colorado. Give the dish a generous stir before digging in to ensure the tarka gets thoroughly incorporated.
To make ahead
Refrigerate daal (Step 1) for up to 3 days.
Kasuri methi (fenugreek) has a complex flavor that's a little nutty and almost maple-y. Look for the dried leaves in Indian markets and online.