Red Lentil Dal with Tamarind and Asparagus

• 1 cup masur dal (red lentils), rinsed
• 1 quart water
• 1/4 teaspoon turmeric
• 1/4 cup vegetable oil
• 1/2 teaspoon yellow mustard seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon ground coriander
• 1 serrano chile, halved lengthwise
• 3 garlic cloves, minced
• 1 medium red onion, thinly sliced
• 1/2 pound thin asparagus, cut into 1-inch lengths
• 1 teaspoon tamarind concentrate blended with 1 tablespoon hot water
• Salt

1. In a medium saucepan, combine the lentils with the water and bring to a boil.
2. Skim off the foam and stir in 1/8 teaspoon of the turmeric.
3. Cover partially and simmer over moderately low heat, stirring occasionally, until the lentils break down, about 20 minutes.
4. Meanwhile, in a large skillet, heat the oil.
5. Add the mustard seeds and cook over moderate heat until they start to pop, 1 minute.
6. Add the fennel seeds, coriander, chile and the remaining 1/8 teaspoon of turmeric and stir until fragrant, 30 seconds.
7. Add the garlic and onion and cook over low heat, stirring occasionally, until softened, 8 minutes.
8. Add the asparagus to the skillet.
9. Cover and cook until crisp-tender, about 3 minutes.
10. Add the lentils and dissolved tamarind and bring to a simmer.
11. Season the dal with salt.

masur, water, turmeric, vegetable oil, yellow mustard seeds, fennel seeds, ground coriander, serrano chile, garlic, red onion, thin, tamarind concentrate, salt

Taken from www.foodandwine.com/recipes/red-lentil-dal-tamarind-and-asparagus (may not work)