Daal W/Eric & Kruti

• 1 cup yellow split peas/lentisl
• 3 cups water
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 2 teaspoon cumin seeds
• 1 pinch asafoetida
• 1/2 teaspoon termeric
• 1 onion, chopped
• 5 cloves garlic cloves, loosely chopped
• 2 tablespoons grated ginger
• 1 tomatoes, chopped
• 1 bunch cilantro, chopped
• 3 tablespoons coconut oil

1. Bring water to a boil. Add peas and 1/4 t turmeric. Simmer on high until done.
2. VAGAR:
3. Melt coconut oil over medium high heat.
4. Add mustard seeds, fenugreek seeds, and cumin seeds. When they start to pop, turn the heat down.
5. Add asafetida and turmeric.
6. Add onions. Cook somewhat high, but not during the spices.
7. Add garlic and ginger, and saute.
8. Add peas to onion-spice mix.
9. Add tomatoes. Simmer.
10. Serve over rice, sprinkled with cilantro.

lentisl, water, mustard seeds, fenugreek seeds, cumin seeds, asafoetida, termeric, onion, garlic, ginger, tomatoes, cilantro, coconut oil

Taken from www.epicurious.com/recipes/member/views/daal-w-eric-kruti-588519251770e184080551f1 (may not work)