1. 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. 2. Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds. 3. Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes. 4. Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes. 5. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
