Moong Dal Cooked with Red Split Lentils
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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 |
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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.
Author's Comments
This dal can be reheated over a low flame.