Empress Dal

• 3 tablespoons canola oil
• 2 teaspoons cumin seeds
• 3 whole dried red chilies
• 1/2 teaspoon turmeric
• 1 small garlic cloves, minced or 1/8 teaspoon asafoetida powder
• 1 cup dried lentils, picked over, washed and drained
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 tablespoon amchur (dried mango powder) or 1 lemon, juice of
• 4 cups water
• 1 teaspoon salt (or to taste)

1. Combine the oil, cumin, red chiles and turmeric in a large saucepan over medium-high heat.
2. Cook, stirring, 1 to 2 minutes.
3. Add the garlic or asafetida, lentils, cayenne, and mango powder, if using, (if using lemon juice instead, stir in at the end), and cook, stirring, 1 minute.
4. Add the water and salt, bring to a boil and skim well.
5. Reduce the heat and simmer, covered , until the lentils are soft, 20 to 30 minutes.
6. Add more water during cooking if necessary. Taste for salt and add more if you need to.
7. Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon.
8. Return the mashed lentils to the pot and give the dal a stir. Then continue cooking at a simmer, uncovered, for 5 minutes to thicken.
9. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add more water. Stir in the lemon juice, if using. Serve hot.

canola oil, cumin seeds, red chilies, turmeric, garlic, dried lentils, cayenne pepper, amchur, water, salt

Taken from www.food.com/recipe/empress-dal-196486 (may not work)