Red Lentils Tarka

Red Lentils Tarka

1 1/2 c. red lentils (masoor dal)
1/2 t. ground turmeric
1 1/4 to 1 1/2 t. salt
3 T. veg. oil or ghee
Generous pinch ground asafetida (if available)
1 t. cumin seeds
3-5 dried, hot red chiles.

Wash lentils, add 5 c. water and turmeric, stir, simmer.  Cover with lid slightly ajar, on low, simmer 35-40 min. until tender.

Put oil in small frying pan over med-high heat.  When hot, put in asafetida, then cumin.  Let cumin sizzle a few seconds, then add red chiles.  As they turn dark (just a few seconds), add everything to the lentils.  Cover immediately to "trap the aromas" and serve!

TARKA is a technique of frying the spices and adding them at the end of cooking the legumes.