Lentil Curry

From: 'Vij's Elegant and Inspired Indian Cuisine'

• 1/2 cup moong dal (green mung beans)
• 1/2 cup masur dal (red lentils)
• 7 1/2 cups water
• 1 tsp turmeric
• 2 tsp salt

In the recipe note, they explain that they combine these two dals because the red lentils become soft and mooshy, but the mung beans maintain a bit of texture.

Masala:

• 1/4 cup ghee
• 1/4 tsp asafoetida powder
• 1 Tbsp cumin seeds
• 3/4 cup finely chopped onion
• 1 Tbsp finely chopped ginger
• 3/4 cup finely chopped tomatoes
• 1/2 tsp cayenne
• 3 oz baby spinach leaves (optional)
• 1/2 cup finely chopped cilantro

Rinse the lentils 2 or 3 times, then boil with 7 1/2 cups water, turmeric, and salt uncovered for 30 minutes until velvety. Meanwhile, make the masala. When the lentils are ready, pour the masala into the dal. Add the spinach when piping hot, and the cilantro just before serving. Add a bit of water for reheating.

I made it with much less water... perhaps 4 to 5 cups... if I had used the suggested amount, it would have had a creamier texture, but would also have had to cook longer. Unfortunately I didn't have any asafoetida powder; that would have been a beautiful addition. All in all, I would make this one again. It goes well with fresh chipottie breads.