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Moong Dal Cooked with Red Split Lentils

by Kathleen Morrison

SERVINGS

INGREDIENTS

1/2 cup moong dal
1/2 cup red lentils
1/2 tsp. turmeric
3/4 tsp. salt
3 tbsp. vegetable oil
1 dash asafetida
1/2 tsp. whole cumin seeds
2 cloves garlic, chopped
1 sm. onion, cut into half rings
1 sm. tomato, chopped
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. cayenne

INSTRUCTIONS

Wash dals, drain and put in a heavy pot. Cover with 4 cups water and add turmeric. Bring to a boil, partially cover, reduce heat to low and simmer gently for 1 hour, until soft. Stir in salt. Heat oil and add asafetida. A few seconds later put in the cumin seeds, quickly followed by the garlic and onion. Stir-fry until the onion is browned. Add tomato and stir until it is soft. Add remaining ingredients. Stir once and add contents to the dal, stir to mix and serve.

CHEF COMMENTS

This dal can be reheated over a low flame.