You will find this dal curry is true to its title: The natural creaminess from the urad dal offers a mellow backdrop to the fiery chiles, while the tart flavor emerges from the kokum. One night I was bone-tired, so I warmed a stack of frozen homemade rotis to serve with this, making a light but truly satisfying dinner. For my son, of course, a bowl of store-bought mango pulp was compulsory.