Roasted Green Lentils With Tomatoes

Ingredients

• 1 1/4 cups green lentils, sorted & wahed in 4 changes of water
• 1 teaspoon mustard oil
• 4 pieces arbol chiles, whole dried
• 1/2 teaspoon garam masala
• 1/4 teaspoon fenugreek seeds, ground
• 1/8 teaspoon asafetida powder, ground
• 2 tablespoons gingerroot, fresh peeled & minced
• 1 1/2 teaspoons garlic, minced
• 1 piece serrano pepper, miced with seeds
• 1 tablespoon coriander, ground
• 1/2 teaspoon paprika
• 4 1/2-5 cups water
• 3/4 teaspoon salt (to taste)
• 2 tomatoes, medium coarsely chopped
• 1/4 cup fresh cilantro, fresh finely chopped, including soft tems

Directions

1. 1

   Place the dal in a large saucepan and stir over medium heat until dry. Add the oil, chiles de arbol, garam masala, feugreek & asafoetida and cook stirring until the dal is golden, about 3 minutes Reduce heat if too much smoke arises. Add ginger, garlic, serrano peppe, coriander & paprika and stir for another 5 minutes.

2. 2

   Add water and salt and bring to a boil over high heat. Recuce heat to low, cover pan, and cook stirring occasionally, until the dal is soft & creamy, about 1 hr, adding more water if it dies 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.