Tomato Dahl Dal (Or Mango, Or Cucumber, Or Lemon, Or Spinach)

• 1 cup toor dal
• 1 1/4 lbs roma tomatoes, diced
• 3 green chili peppers, chopped (called "Thai chile)
• 1/2 teaspoon turmeric
• 2 teaspoons oil
• 1 tablespoon mustard seeds
• 1 tablespoon cumin seed
• 2 dried red chilies, torn up (sold as oriental chiles)
• 1/8 teaspoon asafoetida powder
• 10 -12 curry leaves, torn

1. Wash dahl 2x. Soak half an hour or so if you want it softer. Add 3 c water.
2. Cook dahl 20-25 minutes over medium heat.
3. Add diced tomatoes, green chiles, and turmeric. Cook 20 minutes.
4. In a separate pan, heat oil (medium heat). Add mustard seeds, cumin seeds, red chiles, and asafoetida. Mustard seeds will "pop" like popcorn. (I advise keeping a lid on it to avoid seeds all over your stove.).
5. Add seed mixture to dahl. Add salt to taste and curry leaves. Cook for 2-3 more minutes. Serve with rice. Enjoy!
6. To make mango dal, cut up 2 green mangoes. (again, available in Indian grocery stores). Use in place of tomatoes. This makes a sweet dal.
7. To make cucumber dal, peel and cut up 2 cucumbers or Indian cucumbers (dosaki). Use in place of tomatoes.
8. To make lemon dal, do not add a vegetable and add the juice of 2 lemons with salt and curry leaves.
9. To make spinach dal, add 2 c fresh spinach (or frozen spinach) about 10 minutes before cooking is over.
10. You may have to add a little water with the different types of veggies.

toor dal, roma tomatoes, green chili peppers, turmeric, oil, mustard seeds, cumin, red chilies, asafoetida powder, curry

Taken from www.food.com/recipe/tomato-dahl-dal-or-mango-or-cucumber-or-lemon-or-spinach-415144 (may not work)