Red Lentil Dal with Tamarind and Asparagus

1. 1

   In a medium saucepan, combine the lentils with the water and bring to a boil.

2. 2

   Skim off the foam and stir in 1/8 teaspoon of the turmeric.

3. 3

   Cover partially and simmer over moderately low heat, stirring occasionally, until the lentils break down, about 20 minutes.

4. 4

   Meanwhile, in a large skillet, heat the oil.

5. 5

   Add the mustard seeds and cook over moderate heat until they start to pop, 1 minute.

6. 6

   Add the fennel seeds, coriander, chile and the remaining 1/8 teaspoon of turmeric and stir until fragrant, 30 seconds.

7. 7

   Add the garlic and onion and cook over low heat, stirring occasionally, until softened, 8 minutes.

8. 8

   Add the asparagus to the skillet.

9. 9

   Cover and cook until crisp-tender, about 3 minutes.

10. 10

    Add the lentils and dissolved tamarind and bring to a simmer.

11. 11

    Season the dal with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.