Lentils With Panch Phoran (Dal) - cooking recipe

Ingredients

1/2 cup red lentil
1/2 cup mung beans (moong dal, dehulled)
3/4 teaspoon salt
3 cups cold water
2 teaspoons vegetable oil
1 pinch asafoetida powder
1/2 teaspoon panch phoron (try Panch Phoran)
1 plum tomato, seeded and finely chopped
1/4 teaspoon turmeric

Preparation

In a bowl, rinse the lentils and mung beans well and pick out discolored beans. Drain in a sieve and put into a heavy pot with the salt and cold water. Stir and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally, to prevent sticking. When lentils are tender, remove from heat.
Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds.
Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes.
Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes.
Serve.