1. Combine the oil, cumin, red chiles and turmeric in a large saucepan over medium-high heat. 2. Cook, stirring, 1 to 2 minutes. 3. Add the garlic or asafetida, lentils, cayenne, and mango powder, if using, (if using lemon juice instead, stir in at the end), and cook, stirring, 1 minute. 4. Add the water and salt, bring to a boil and skim well. 5. Reduce the heat and simmer, covered , until the lentils are soft, 20 to 30 minutes. 6. Add more water during cooking if necessary. Taste for salt and add more if you need to. 7. Ladle about ½ cup of the lentils into a small bowl and mash them with a spoon. 8. Return the mashed lentils to the pot and give the dal a stir. Then continue cooking at a simmer, uncovered, for 5 minutes to thicken. 9. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add more water. Stir in the lemon juice, if using. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
