Muslims in India rarely use asafetida in their cooking. They use garlic instead. Here is a simple, everyday dal that I cook frequently. All that is needed with it is rice or a flatbread, some yogurt raita, and a vegetable dish made with okra, cauliflower, or eggplant.
• 1 cup mung beans
• ¼ cup masoor dal (red lentils)
• ½ teaspoon ground turmeric
• 1–2 fresh hot green chilies, finely chopped
• 1 clove garlic, peeled and lightly crushed
• 1–1½ teaspoons salt, or to taste
• 2 tablespoons olive or peanut oil
• ½ teaspoon whole cumin seeds
• 1 dried hot red chili
• ½ medium shallot, peeled and cut into very fine slivers
1. Combine the mung beans and masoor dal in a bowl and wash with several changes of water. Drain, then place in a heavy-based pan with 4½ cups of water. Bring to a boil, skimming off the froth that rises to the top. Stir in the turmeric, green chilies, and garlic. Cover partially and simmer very gently for 45 minutes, or until the dal is tender. Mash it down with a potato masher, then mix in the salt.
2. Put the oil in a small frying pan set over medium-high heat. When hot, add the cumin seeds and let them sizzle for 3 seconds. Add the red chili and stir until it darkens. Add the shallots and fry until they turn a reddish brown.
3. Tip the contents of the pan over the dal. Cover to entrap the aromas, and stir before serving.
