Ingredients
-
1/2
-
1/2
-
3/4
-
3
-
2
-
1
-
1/2
-
1
-
1/4
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Bowl, Rinse the Lentils and Mung Beans Well and Pick Out Discolored Beans. Drain in a Sieve and Put Into a Heavy Pot With the Salt and Cold Water. Stir and Bring to a Boil. Reduce Heat to Low and Simmer For 25 Minutes, Stirring Occasionally, to Prevent Sticking. When Lentils Are Tender, Remove from Heat. |
|
2
Done
|
Heat Oil in a Small Skillet Over Medium-High Heat. Add Asafetida and Panch Phoran, Stir and Allow Spices to Sizzle, About 30 Seconds. |
|
3
Done
|
Add Tomato and Turmeric. Work Mixture With Wooden Spoon Into a Puree. Cook About 3 Minutes. |
|
4
Done
|
Add Tomato Mixture to the Cooked Lentil Mixture and Simmer About 5 Minutes. |
|
5
Done
|
Serve. |
