Our family can eat this every single day of the week. It is my soul food. I love this with Plain Basmati Rice and any vegetable I feel like that day. I also love to add Lemony Ground Lamb with Mint and Cilantro.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Step 1
Put the dal in a medium pot and add 3 1/2 cups water. Bring to a boil. Skim off the white froth and add the turmeric. Stir to mix. Cover partially, turn heat to a gentle simmer, and cook 45 minutes. Add the salt and stir to mix. Turn off 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 chilies, quickly in that order. As soon as the chilies darken, a matter of seconds, add the shallots. Stir and cook until the shallots brown and then quickly pour the contents of the frying pan over the cooked dal. Stir to mix.
