My Everyday Moong Dal

• 1 cup (7 ounces) moong dal (hulled and split mung beans), washed and drained
• 1/4 teaspoon ground turmeric
• 3/4 teaspoon salt, or to taste
• 2 tablespoons olive oil or ghee
• 1/8 teaspoon ground asafetida
• 1/2 teaspoon whole cumin seeds
• 12 dried hot red chilies (the short cayenne type)
• 1 medium shallot, peeled and cut into fine slivers

1. Put the dal in a medium pot and add 3 1/2 cups water.
2. Bring to a boil.
3. Skim off the white froth and add the turmeric.
4. Stir to mix.
5. Cover partially, turn heat to a gentle simmer, and cook 45 minutes.
6. Add the salt and stir to mix.
7. Turn off heat.
8. Pour the oil into a small frying pan and set over medium-high heat.
9. When hot put in the asafetida, cumin seeds, and chilies, quickly in that order.
10. As soon as the chilies darken, a matter of seconds, add the shallots.
11. Stir and cook until the shallots brown and then quickly pour the contents of the frying pan over the cooked dal.
12. Stir to mix.

moong dal, ground turmeric, salt, olive oil, ground asafetida, cumin seeds, red chilies, shallot

Taken from www.epicurious.com/recipes/food/views/my-everyday-moong-dal-373852 (may not work)