MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Everyday Dal
Categories: Vegetables, Herbs, Chilies, Rice
Yield: 4 servings

1 c Red lentils
1 ts Ground turmeric
Salt
3 tb Ghee
2 ts Cumin seeds
1/4 ts Ground red chile
1/3 ts Asafetida; opt (see NOTE)
Rice or roti; for serving

Combine the lentils (no need to rinse them) with the
turmeric, 1 teaspoon salt and 3 cups of water in a
medium saucepan. If you like your dal a little soupier,
add an extra cup of water here. Bring to a boil over
high heat. Reduce the heat to a simmer, cover and cook
for 5 to 8 minutes, until the lentils resemble a loose
porridge. If the lentils are too thick, add a little hot
water.

In a small pan or pot, melt the ghee over medium heat
and add the cumin seeds. Let them cook until they are
aromatic and a darker shade of brown, about 1 minute.
Stir in the red chile powder and asafetida, let them
toast for a few seconds until fragrant (the asafetida
will give off a garlic-esque scent), then remove from
the heat.

Taste the lentils and add more salt if desired. Pour the
hot ghee over the lentils — you can either stir to
combine or leave it be, for a dramatic presentation —
and serve with rice or roti.

NOTE: Asafetida is a tree resin used commonly as a
seasoning in South Asian cuisines. It has a wonderfully
potent, sort of allium-esque flavor that adds depth to
many dishes. It can be ordered online or found in South
Asian grocery stores, and it is worth going out of your
way to purchase - it really makes this dish sing. An
imperfect but somewhat suitable substitute is garlic
powder.

By: Priya Krishna

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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