Lentils With Panch Phoran (Dal)

Step 1: In a bowl, rinse the mung beans well and pick out discolored beans. Drain in a sieve and put into a heavy pot with the salt and cold water. Stir and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally, to prevent sticking.

Step 2: In the meantime rinse the lentils in the same manner and when the 10 minutes is up, add the lentils to the same pot and bring back to a boil and then reduce heat to low and simmer 25 minutes, or until tender.

Step 3: When mung beans and lentils are tender, remove from heat.

Step 4: Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds.

Step 5: Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes.

Step 6: Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes.

Step 7: Serve.