Ingredients

• 125 gm moong dal (gold lentils), washed and drained
• 2 cups water
• 1 tsp turmeric powder
• 1 tsp cumin
• 1/4 tsp salt
• Pinch of asafoetida
• 2 cloves of garlic, minced
• 14 oz. can of tomatoes and chilis

Add water to lentils and turmeric in sauce pan. Get it boiling, then turn to low and cover. Check in 15 minutes. Add cumin, salt, garlic and asafoetida. When it gets thicker add tomatoes and chilis undrained. If it’s too thin you can drain the tomatoes and chilis. Mash with a fine potato masher and cook down to desired thickness. (Actually, I’m starting with less water and adding more to get desired thickness)