Roasted Green Lentils With Tomatoes - cooking recipe

Ingredients

1 1/4 cups green lentils, sorted & wahed in 4 changes of water
1 teaspoon mustard oil
4 pieces arbol chiles, whole dried
1/2 teaspoon garam masala
1/4 teaspoon fenugreek seeds, ground
1/8 teaspoon asafoetida powder, ground
2 tablespoons gingerroot, fresh peeled & minced
1 1/2 teaspoons garlic, minced
1 piece serrano pepper, miced with seeds
1 tablespoon coriander, ground
1/2 teaspoon paprika
4 1/2 - 5 cups water
3/4 teaspoon salt (to taste)
2 tomatoes, medium coarsely chopped
1/4 cup fresh cilantro, fresh finely chopped, including soft tems

Preparation

Place the dal in a large saucepan and stir over medium heat until dry. Add the oil, chiles de arbol, garam masala, feugreek & asafoetida and cook stirring until the dal is golden, about 3 minutes Reduce heat if too much smoke arises. Add ginger, garlic, serrano peppe, coriander & paprika and stir for another 5 minutes.
Add water and salt and bring to a boil over high heat. Recuce heat to low, cover pan, and cook stirring occasionally, until the dal is soft & creamy, about 1 hr, adding more water if it dies 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.