02To make the tadka, heat the oil in
a small saucepan over high heat. When
the oil is hot, add the mustard seeds
and cover the pan; let the seeds pop and
sizzle. When the popping begins to
subside, add the ginger and cook until
lightly browned, about 15 seconds, and
add the curry leaves, if you’re using them.
Turn off the heat and stir in the cumin.03Pour the tadka into the dal; stir
gently to combine. Garnish with cilantro
and serve.