2 cups masoor dal1 1/2 teaspoons garam masala1 1/2 teaspoons turmeric1 teaspoon salt1/3 cup oil1 (1-inch piece) ginger root, chopped2 jalapeno chiles, chopped2 tomatoes, chopped2 teaspoons asofoetida1 bunch cilantro, choppedRinse dal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add dal. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. Add ginger and chiles. Fry for a few minutes then add remaining 1 teaspoon each garam masala, asofoetida and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors.
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