Lentils With Panch Phoran (Dal)

• 1/2 cup red lentil
• 1/2 cup mung beans (moong dal, dehulled)
• 3/4 teaspoon salt
• 3 cups cold water
• 2 teaspoons vegetable oil
• 1 pinch asafoetida powder
• 1/2 teaspoon panch phoron (try Panch Phoran)
• 1 plum tomato, seeded and finely chopped
• 1/4 teaspoon turmeric

1. In a bowl, rinse the lentils and 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 25 minutes, stirring occasionally, to prevent sticking. When lentils are tender, remove from heat.
2. Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds.
3. Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes.
4. Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes.
5. Serve.

red lentil, mung beans, salt, cold water, vegetable oil, asafoetida powder, phoron, tomato, turmeric

Taken from www.food.com/recipe/lentils-with-panch-phoran-dal-482611 (may not work)