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
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!