1 1/2 C red lentils3 1/2 C water6 serrano chilies (or 3 jalepeno), chunked1/2 teaspoon turmeric1 1/2 teaspoon salt4 tablespoons ghee1 C chopped tomatoes1 tablespoons grated fresh ginger2 tablespoons ghee1 tablespoons panch phanon4 dried small red chilies2 teaspoons asofoetidaRinse lentils well, add water, serrano chilies, turmeric and salt. Bring carefully to boil and cook over low to medium heat, partially covered, for 25 minutes. Cover and cook another 10 minutes. Fry the tomatoes and ginger in a little oil and continue cooking until the tomatoes decompose into a mush (approximately 8 minutes.) Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the spiced oil. Do a quick rinse of the frying pan, without soap, and dry thoroughly. Add the remaining 2T oil and heat over medium high heat. When oil is hot add panch phanon mix and heat until the seeds begin to pop, about 15 seconds. Add red chilies and fry for another 15 seconds, until they turn a little darker. Turn off heat and let sizzle for about 30 seconds. Stir this mixture into the lentil/tomato mixture and serve.
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