Roasted Green Lentils With Tomatoes

• 1 1/4 cups green lentils, sorted & wahed in 4 changes of water
• 1 teaspoon mustard oil
• 4 pieces arbol chiles, whole dried
• 1/2 teaspoon garam masala
• 1/4 teaspoon fenugreek seeds, ground
• 1/8 teaspoon asafoetida powder, ground
• 2 tablespoons gingerroot, fresh peeled & minced
• 1 1/2 teaspoons garlic, minced
• 1 piece serrano pepper, miced with seeds
• 1 tablespoon coriander, ground
• 1/2 teaspoon paprika
• 4 1/2 - 5 cups water
• 3/4 teaspoon salt (to taste)
• 2 tomatoes, medium coarsely chopped
• 1/4 cup fresh cilantro, fresh finely chopped, including soft tems

1. Place the dal in a large saucepan and stir over medium heat until dry. Add the oil, chiles de arbol, garam masala, feugreek & asafoetida and cook stirring until the dal is golden, about 3 minutes Reduce heat if too much smoke arises. Add ginger, garlic, serrano peppe, coriander & paprika and stir for another 5 minutes.
2. Add water and salt and bring to a boil over high heat. Recuce heat to low, cover pan, and cook stirring occasionally, until the dal is soft & creamy, about 1 hr, adding more water if it dies too quickly. Mix in the tomatoes and cook until they are quite soft, about 5 minutes Transfer to a serving dish, mix in the cilantro and serve.

green lentils, mustard oil, arbol chiles, garam masala, fenugreek seeds, asafoetida powder, gingerroot, garlic, serrano pepper, coriander, paprika, water, salt, tomatoes, fresh cilantro

Taken from www.food.com/recipe/roasted-green-lentils-with-tomatoes-303716 (may not work)