MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Everyday Dal
 Categories: Vegetables, Herbs, Chilies, Rice
      Yield: 4 Servings

      1 c  Red lentils
      1 ts Ground turmeric
           Salt
      3 tb Ghee
      2 ts Cumin seeds
    1/4 ts Ground red chile
    1/3 ts Asafetida; see note (optional)
           Rice or roti; for serving

  Combine the lentils (no need to rinse them) with the turmeric, 1 ts
  salt, and 3 cups of water in a medium saucepan. If you like your
  dal a little soupier, add an extra cup of water here. Bring to a
  boil over high heat. Reduce the heat to a simmer, cover and cook
  for 5 to 8 minutes, until the lentils resemble a loose porridge. If
  the lentils are too thick, add a little hot water.

  In a small pan or pot, melt the ghee over medium heat and add the
  cumin seeds. Let them cook until they are aromatic and a darker
  shade of brown, about 1 minute. Stir in the red chile powder and
  asafetida, let them toast for a few seconds until fragrant (the
  asafetida will give off a garlic-esque scent), then remove from the
  heat.

  Taste the lentils and add more salt if desired. Pour the hot ghee
  over the lentils--you can either stir to combine or leave it be,
  for a dramatic presentation--and serve with rice or roti.

  Note: Asafetida is a tree resin used commonly as a seasoning in
  South Asian cuisines. It has a wonderfully potent, sort of
  allium-esque flavor that adds depth to many dishes. It can be
  ordered online or found in South Asian grocery stores, and it is
  worth going out of your way to purchase--it really makes this dish
  sing. An imperfect but somewhat suitable substitute is garlic
  powder.

  Recipe by Priya Krishna

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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