Ingredients
-
1
-
1
-
1
-
4
-
2
-
1
-
1
-
2
-
1
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Bring Dal to Boil in a Large Stock Pot With 4 Cups Water and Bring to a Boil. |
|
2
Done
|
When It Comes to a Boil, There Will Be a Gray Surface Scum. |
|
3
Done
|
Skim This Away and Then Add the Ginger and Turmeric. |
|
4
Done
|
Turn the Heat Low and Simmer Partially Covered For 1 Hour. |
|
5
Done
|
When Done, a Thick Puree Settles on the Bottom. |
|
6
Done
|
Make Sure You Stir the Dal Several Times in the Last 15 Minutes. |
|
7
Done
|
Heat the Oil in a Small Skillet and When It Smokes Add the Pinch of Asafetida. |
|
8
Done
|
One Second Later, Add the Cumin and Peppers. |
|
9
Done
|
Cook Until the Peppers Until Both Sides Turn Dark (a Few Seconds). |
|
10
Done
|
Pour the Oil Spice Mixture Into the Dal With the Salt and Stir For 1 Minute. |
