Dal Tarka Karmapa

Here's a shout out to Buddhist dharma and the peaceful, vegetarian traditions many hold.  His Holiness, the 17th Karmapa is currently visiting the USA these months, and tells us that he has been vegetarian for several years.  His message of compassion for all sentient beings is compelling, and this recipe is to honor his philosophy of gentle, compassionate awareness and interdependence.

Meditate on this dish.  You will be satisfied, and soothed. Relatively 'green' and low-footprint, it packs a full, deep, nourishing flavor because of the "tarka", sautéed flavoring.  A wonderful dish to share with family and friends.

Peace.
Dal:
1 tsp salt
1/2 tsp turmeric
1 cup Toor dahl soaked 2 hrs
1 large potato, peeled and diced
1 cinnamon stick, broken or whole
3 cups water

1 large onion, peeled and diced

Tarka:
1 Tbsp canola oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp dried, crushed chipotle chilis
1 tsp coriander powder
1 tsp garam masala
1 can diced tomatoes, drained
2 cloves garlic, minced
1-inch fresh ginger, minced

1/2 yellow pepper, cut into matchsticks
1 red pepper, cut into matchsticks
1 tsp sugar
1 can diced tomatoes, well drained (liquid reserved for another use)
palmful cilantro leaves, chopped
palmful fresh Italian parsley leaves

Mix the dal ingredients in a pressure cooker or medium pot.

Cover and bring the pressure cooker to medium-high pressure and cook 5 minutes. Remove from heat and allow to depressurize naturally. If using a conventional pot, bring to a boil, stir and cover. Cook for about 45 minutes, until the dal is just softened through.

Meanwhile prepare all the ingredients for the tarka, ready to go - a miss en place.

Then, sauté the onions in a medium skillet for about 10 minutes, to soften and begin to caramelize them. Cook onions until the dal is finished, then add onions to the dal. Allow dal to simmer on low while you complete the tarka.

Add the oil to the skillet used for the onions and bring to medium heat. Add the cumin, and fennel seeds and cook for a minute or two until the seeds begin to crackle and pop a bit. Add the peppers and the sugar, and cook over medium-high heat for about 3-5 minutes, to slightly soften and caramelize them. Add the chipotle chili flakes and the garlic and ginger.

Cook another minute or two. Add the coriander powder and garam masala and cook another minute.

Turn heat to high and immediately add the drained tomatoes.

Allow them to sizzle and spatter a bit as they dry and caramelize just a bit as well - about another 5 minutes. Now stir the tarka into the dal, along with the cilantro leaves.

Garnish dal with parsley leaves and serve with paratha or naan bread and some rice.

Serves 4-6.