Everyday Moong Dal

Name: Everyday Moong Dal
Ingredients: 1 cup (7 ounces) moong dal (hulled and split mung beans, or yellow split lentils), washed and drained; 0.25 teaspoons ground turmeric; 0.75 teaspoons table salt, or to taste; 2 tablespoons olive oil or ghee; 0.125 teaspoons ground asafetida; 0.5 teaspoons whole cumin seeds; 1 to 2 dried hot red chiles (the short cayenne type); 1 medium shallot, peeled and cut into slivers

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Servings: 6

Ingredients

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1 cup (7 ounces) moong dal (hulled and split mung beans, or yellow split lentils), washed and drained0.25 teaspoons ground turmeric0.75 teaspoons table salt, or to taste2 tablespoons olive oil or ghee0.125 teaspoons ground asafetida0.5 teaspoons whole cumin seeds1 to 2 dried hot red chiles (the short cayenne type)1 medium shallot, peeled and cut into slivers

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Instructions

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Step 1

Put the dal in a medium pot and add 3 1/2 cups of water. Bring to a boil. Skim off the white froth and add the turmeric and stir. Cover partially, turn the heat to a gentle simmer and cook 45 minutes. Add the salt and stir. Turn off the heat.

Step 2

Pour the oil into a small frying pan and set over medium-high heat. When hot, put in the asafetida, cumin seeds and chiles, quickly, in that order. As soon as the chiles darken, a matter of seconds, add the shallot. Stir and cook until the shallots brown, and then quickly pour the contents of the frying pan over the cooked dal and stir.