Indian lentil vegetables

Ingredients for 4 servings:

• 150 g lentils (mung dal)
• 300 ml water
• 1 tsp salt
• 1 sample of Asant (Asafoetida), optional
• ½ tsp turmeric
• 1 tsp fennel seeds, coarsely ground
• ½ tsp black cumin
• 1 tsp herbs, as desired
• 1 tsp ghee or oil
• 250 g vegetables (carrots, pumpkin, broccoli, peppers) diced or sliced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the lentils three times, then bring to a boil in a pot of water, skimming off any foam that forms. Add the vegetables and cook for about 20 minutes, stirring occasionally. Meanwhile, heat the ghee in a small pot (it shouldn’t start to smoke) and add the spices: 1. fennel seeds and black cumin, 2. turmeric, 3. asafoetida. Toast for just a few seconds. Add the toasted Marsala (spice blend) to the lentils and vegetables and simmer for another 5-10 minutes. Serve with rice or noodles.