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So I made this as an inexpensive lentil soup and it is dirt cheap, but it is also delicious and tastes good over several days.  One pot deliciousness! I had no trouble digesting!

1 cup toor dal (Split Pigeon Peas)
1/2 tsp Turmeric powder
1 tsp cumin
a big pinch of asafoetida
Cooked rice
salt (and/or chicken bouillon) to taste

Soak the lentils in twice as much water as lentils for an hour.

Toast the cumin and asafoetida in some butter using a big stock pot.  when fragrant but not burned, add the lentils and water.  Add turmeric, salt and boullion (if adding). bring to a boil, then reduce to a heavy simmer until lentils are cooked (at least 40 minutes). as you taste test for cooked lentils, adjust the salt and bouillon levels.

serve with cooked rice!