Serves: 4
Total Calories: 165

1 1/4 cups green lentils (saabut masoor dal), sorted and washed in 3 to 4 changes of water
1 tablespoon mustard oil
4 whole dried red chili peppers, such as chile de arbol
1/2 teaspoon Garam Masala
1/4 teaspoon ground fenugreek seeds
1/8 teaspoon ground asafoetida
2 tablespoons peeled minced fresh ginger
1 1/2 teaspoons minced garlic
1 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1/2 teaspoon ground paprika
4 1/2 to 5 cups water
3/4 teaspoon salt, or to taste
2 medium tomatoes, coarsely chopped
1/4 cup finely chopped fresh cilantro, including soft stems

1. Place the dal in a large nonstick saucepan and stir over medium heat until dry. Add the oil, red chili peppers, garam masala, fenugreek, and asafoetida and cook, stirring until the dal is golden, about 3 minutes. Reduce the heat if too much smoke arises. Add the ginger, garlic, green chili pepper, coriander, and paprika and stir another 5 minutes.

2. Add the water and salt and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook, stirring occasionally, until the dal is soft and creamy, about 1hour, adding more water if it does too quickly. Mix in the tomatoes and cook until they are quite soft, about 5 minutes. Transfer to a serving dish, mix in the cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 165
Calories from Fat: 34

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