Quick Punjabi Dal Fry

• half cup Split urad lentils
• half cup Channa lentils (Split Bengal Gram)
• half cup Tomato Curry Sauce (recipe https://food52.com/recipes...)
• 1 teaspoon Cumin seeds
• 1 pinch Asafoetida
• 1 teaspoon Garam Masala
• 1 handful Chopped Fresh Coriander
• 3 tablespoons Oil or Ghee
• 1 dash Salt, to taste

1. Wash the lentils well in a sieve with cold running tap until the water runs clear.
2. Then bring to boil with twice as much cold water, and bubble on medium high for at least 30 minutes until the mixture resembles a thick soup. You'll have to keep adding water to prevent the mixture from drying up too much and burning.
3. Just remember to add half a cup of hot water at a time only. I always keep a boiled kettle ready when I make dal.
4. Check for salt at this stage, and add it to your liking. Then make the tadka. Bring the ghee to heat on medium in a small saucepan.
5. When it's hot, add the pinch of hing and the cumin seeds, and as they sizzle up stir the tadka into the dal.
6. Ladle into a bowl, sprinkling the garam masala and fresh coriander (if using) on top to serve.

urad lentils, channa lentils, tomato curry, cumin seeds, asafoetida, garam masala, handful, oil, salt

Taken from food52.com/recipes/36018-quick-punjabi-dal-fry (may not work)