Masoor Dal

• 1 cup red lentil (masoor dal)
• 4 cups water
• 1 teaspoon salt
• 1 tablespoon fresh ginger, finely grated
• 1 green chili pepper, chopped
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 tablespoon oil
• 1/2 teaspoon black mustard seeds
• 1 dried red chili, broken into pieces and seeds removed
• 1 pinch asafoetida powder
• 1/2 limes, juice of or 1/2 lemon, juice of
• chopped cilantro (to garnish)

1. Boil water.
2. Add lentils. When it comes back to a boil, cook for five minutes uncovered, then turn the heat down and cover, cook for 15 minutes.
3. Add salt, ginger, chile, coriander, cumin and tumeric. Cook for ten more minutes until lentils are very soft.
4. Turn heat down to low.
5. In a small pan, heat oil until very hot. Add mustard seeds. When they have finished popping, add chili pieces and then asafoetida. Pour hot oil into lentil pot and cover quickly.
6. Turn off heat and let sit for five minutes. Add lemon or lime juice, adjust seasonings. Serve with cilantro.

red lentil, water, salt, fresh ginger, green chili pepper, coriander, turmeric, cumin, oil, black mustard seeds, red chili, asafoetida powder, lemon, cilantro

Taken from www.food.com/recipe/masoor-dal-311192 (may not work)