Masoor Dal

I serve this in little bowls as part of an indian meal.

Bring dal to boil in a large stock pot with 4 cups water and bring to a boil.

When it comes to a boil , there will be a gray surface scum.

Skim this away and then add the ginger and turmeric.

Turn the heat low and simmer partially covered for 1 hour.

When done , a thick puree settles on the bottom.

Make sure you stir the dal several times in the last 15 minutes.

Heat the oil in a small skillet and when it smokes add the pinch of asafetida.

One second later , add the cumin and peppers.

Cook until the peppers until both sides turn dark.

Pour the oil spice mixture into the dal with the salt and stir for 1 minute.

red lentil, fresh ginger, ground turmeric, water, vegetable oil, asafoetida powder, whole cumin seed, dried hot peppers, salt