Toor Dal with Corn

• 1 cup toor dal (or any other split peas), washed and drained
• 1/4 teaspoon ground turmeric
• 1 ear of fresh corn, cut crosswise into 1-inch segments (or as many segments as there are diners)
• 1 1/4 teaspoons salt
• 1/43/4 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• 2 teaspoons sugar
• 2 tablespoons olive or canola oil or ghee
• 1/8 teaspoon ground asafetida
• 3 whole cloves
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole brown mustard seeds
• 2 whole dried hot red chilies

1. Put the dal and 4 cups water in a medium pan.
2. Bring to a boil and remove the froth that rises to the top.
3. Turn heat to low and add the turmeric.
4. Stir, cover partially, and simmer gently for an hour.
5. Add the corn, salt, cayenne, lemon juice, and sugar.
6. Stir.
7. Cover partially again and simmer gently for 10 minutes.
8. Heat the oil in a small frying pan.
9. When it is very hot, put in the asafetida, cloves, cumin, mustard seeds, and chilies.
10. As soon as the mustard seeds pop, pour the contents of the frying pan into the pan with the dal.

toor, ground turmeric, corn, salt, cayenne pepper, lemon juice, sugar, olive, ground asafetida, cloves, cumin seeds, brown mustard seeds, chilies

Taken from www.epicurious.com/recipes/food/views/toor-dal-with-corn-373855 (may not work)