Ingredients
-
3
-
2
-
3
-
1/2
-
1
-
1
-
1/4
-
1
-
4
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine the Oil, Cumin, Red Chiles and Turmeric in a Large Saucepan Over Medium-High Heat. |
|
2
Done
|
Cook, Stirring, 1 to 2 Minutes. |
|
3
Done
|
Add the Garlic or Asafetida, Lentils, Cayenne, and Mango Powder, If Using, (if Using Lemon Juice Instead, Stir in at the End), and Cook, Stirring, 1 Minute. |
|
4
Done
|
Add the Water and Salt, Bring to a Boil and Skim Well. |
|
5
Done
|
Reduce the Heat and Simmer, Covered , Until the Lentils Are Soft, 20 to 30 Minutes. |
|
6
Done
|
Add More Water During Cooking If Necessary. Taste For Salt and Add More If You Need To. |
|
7
Done
|
Ladle About Cup of the Lentils Into a Small Bowl and Mash Them With a Spoon. |
|
8
Done
|
Return the Mashed Lentils to the Pot and Give the Dal a Stir. Then Continue Cooking at a Simmer, Uncovered, For 5 Minutes to Thicken. |
|
9
Done
|
If You Like a Thicker Dal, Use a Whisk to Break Up the Lentils Into a Puree. If You Like a Thinner Dal, Add More Water. Stir in the Lemon Juice, If Using. Serve Hot. |
