I love curries and dals of all types and frequently make a large pot on Sunday to provide myself (and sometimes family members) with lunch for the rest of the week. This is a very forgiving and flexible recipe and I use whatever other vegetables are in my pantry. Sometimes I substitute shallots for the onion or a carrot for the red pepper. Depending on the herbs in my refrigerator I add a large handful or a few handfuls of spinach or other dark leafy greens at the end. I ended up throwing in about 1/3 cup of pearled barley because I found it in my cabinet. It thickened up the dal nicely.

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