Dinner Tonight: Moong Dal And Red Lentils With Browned Onions Recipe

• 1 cup moong dal
• 1 cup split red lentils (masoor dal)
• 5 cups water
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons salt
• 4 tablespoons ghee, clarified butter, or vegetable oil
• Generous pinch asafetida
• 1 teaspoon whole cumin seeds
• 3-5 dried red chiles
• 1 small onion, cut into thin rings
• Cooked white rice, for serving

1. Combine both lentils in a bowl and cover with several changes of cold water. Drain well and transfer to a heavy-bottomed pot. Add water and turmeric and bring to a boil over high heat; reduce to simmer, cover loosely to prevent boiling over, and cook 40-50 minutes until lentils are tender, stirring ocassionaly. Season with salt.
2. In the meantime, heat the ghee or oil in a small saute pan over medium heat until shimmering. Add asafetida and cumin seeds and allow cumin seeds to sizzle for a few seconds, then add chiles and cook until starting to darken, just a few seconds. Add onion and cook until brown and beginning to crisp, turning heat down if necessary to prevent burning.
3. Transfer onion mixture to lentils and cover pot, allowing to sit for a few minutes to trap the aromas. Serve with cooked white rice.

moong dal, red lentils, water, ground turmeric, salt, ghee, generous, cumin seeds, red chiles, onion, white rice

Taken from www.seriouseats.com/recipes/2011/02/dinner-tonight-moong-dal-and-red-lentils-vegetarian-indian-recipe.html (may not work)