What Not to Blog

I just had a terrific meal featuring Turkey-to-die-for at Chez Kenny; but I've decided, for political reasons, to not blog about meals I've had in peoples homes, or indeed about meals that anyone other than I have cooked.

That said, here is a recipe for dal that I know certain people of my acquaintance (litote alert!) would not be utterly disappointed to have:

Ingredients:
2 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 a medium onion, finely sliced
1/4 tsp turmeric powder
1 cup red lentils, aka Masoor dal, aka Dhuli Masoor dal, aka Malka Masoor Dal
3-4 cups water
1 tbsp Granulated or cubed Chicken stock, adjusted to desired saltiness
1/2 cup coriander (cilantro) leaves, torn or chopped (preferably torn)
Method:
Heat oil on medium-high for a minute or so, then add mustard seeds. As soon as the first popping begins, add cumin seeds. When they start to sizzle, add onions, and saute until nicely limp and translucent. Stir in turmeric. Add the dal, stir well until all the seeds are nicely coated and shiny, about 1 minute. Add water; after it warms up, add the chicken stock granules or cube(s). Let it come to a boil, then cover and simmer on low for 8 minutes. The dal should flatten out to a silky soft consistency. Check salt, and garnish with coriander leaves before serving.
Comment: This is really not the dal of my people. I do it in reverse order, where the onions, mustard seeds and cumin seeds serve as a "masala base" rather than as a "tadka" or garnish as conventionally prepared. Also, the observant Hindoo would rather slide down a rung on the caste-ladder than countenance dal with chicken stock in it. In this regard, I have maintained a don't-ask-don't-tell policy (until now).