Total Calories: 165
1. Place the dal in a large nonstick saucepan and stir over medium heat until dry. Add the oil, red chili peppers, garam masala, fenugreek, and asafoetida and cook, stirring until the dal is golden, about 3 minutes. Reduce the heat if too much smoke arises. Add the ginger, garlic, green chili pepper, coriander, and paprika and stir another 5 minutes.
2. Add the water and salt and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook, stirring occasionally, until the dal is soft and creamy, about 1hour, adding more water if it does 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.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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