Start with some oil in a heavy pot, and heat up ½ tsp. (whole) cumin, ½ tsp. (whole) coriander, and 2 tsp. each brown and yellow mustard seeds until they start popping. Then add a very thinly sliced onion, a small fragment of cinnamon bark, and chili peppers (to your taste, I added three whole chiles de árbol). Stir until the onions are translucent. Then add a bunch (about a pound) of rhubarb chopped into ½-inch slices. Stir, and season with a bit of salt. Add two cloves of crushed garlic, ½ tsp ground turmeric (dried, or thrice that if fresh), and a knob of freshly ground ginger.
Then add 1½ cups of red lentils. Cover with stock (chicken, or vegetable — or plain water and another but of salt) and stir. Cook for 30-40 minutes, until the lentils are done and the rhubarb has dissappeared into the daal. Serve with saffron rice (or your choice of other starch), a dollop of yogurt, and some fresh cilantro.
