Tomato Dahl Dal (Or Mango, Or Cucumber, Or Lemon, Or Spinach) - cooking recipe

Ingredients

1 cup toor dal
1 1/4 lbs roma tomatoes, diced
3 green chili peppers, chopped (called \"Thai chile)
1/2 teaspoon turmeric
2 teaspoons oil
1 tablespoon mustard seeds
1 tablespoon cumin seed
2 dried red chilies, torn up (sold as oriental chiles)
1/8 teaspoon asafoetida powder
10 -12 curry leaves, torn

Preparation

Wash dahl 2x. Soak half an hour or so if you want it softer. Add 3 c water.
Cook dahl 20-25 minutes over medium heat.
Add diced tomatoes, green chiles, and turmeric. Cook 20 minutes.
In a separate pan, heat oil (medium heat). Add mustard seeds, cumin seeds, red chiles, and asafoetida. Mustard seeds will \"pop\" like popcorn. (I advise keeping a lid on it to avoid seeds all over your stove.).
Add seed mixture to dahl. Add salt to taste and curry leaves. Cook for 2-3 more minutes. Serve with rice. Enjoy!
To make mango dal, cut up 2 green mangoes. (again, available in Indian grocery stores). Use in place of tomatoes. This makes a sweet dal.
To make cucumber dal, peel and cut up 2 cucumbers or Indian cucumbers (dosaki). Use in place of tomatoes.
To make lemon dal, do not add a vegetable and add the juice of 2 lemons with salt and curry leaves.
To make spinach dal, add 2 c fresh spinach (or frozen spinach) about 10 minutes before cooking is over.
You may have to add a little water with the different types of veggies.