Ingredients: 1 1/2 cups fresh lentils (masoor dal) 1/2 teaspoon ground turmeric 1 1/4 to 1 1/2 teaspoons salt 3 tablespoons vegetable oil or ghee Generous pinch of ground asafetida 1 teaspoon cumin seeds 3 to 5 dried, hot red chilies
Directions:1. Pick over the lentils and wash in several changes of water. Drain. Put in a heavy saucepan. Add 5 cups water and the turmeric. Stir and bring to a simmer. (Do not let it boil over.) Cover in such a way as to leave the lid just very slightly ajar, turn the heat to low, and simmer gently for 35 to 40 minutes or until tender. Stir a few times during the cooking. Add the salt and mix. Leave covered, on very low heat, as you do the next step. 2. Put the oil in a small frying pan and set over medium-high heat. When the oil is hot, put in the asafetida; then, a second later, the cumin seeds. Let the cumin seeds sizzle for a few seconds. Put in the red chilies. As soon as they turn dark red (this takes just a few seconds), lift up the lid of the lentil pan and pour in the contents of the frying pan, oil as well as spices. Cover the saucepan immediately to trap the aromas. |