Robust and creamy, this curry incorporates two forms of the same green lentils. Because they both are split, they cook in no time at all and break down to a mushlike consistency that offers both a smooth backdrop and a thickening quality.
½cup skin-on split green lentils (moong dal), picked over for stones
½cup skinned split green lentils (yellow in this form, moong dal), picked over for stones
Place both types of lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy and some of the loose skins will float to the top. Drain this water, discarding the loose skins. Repeat three or four times, until the water remains relatively clear; drain. Now add