1
["Place the lentils in a large bowl. Rinse the lentils and drain, in 2 to 3 changes of water. Fill the bowl with water to a level 3 or 4 inches above the lentils. The lentils will expand as they soak, so don't skimp on the water. After 2 hours of soaking, drain off the water.", "Place lentils in a large, heavy-bottomed soup pot with 9 cups of water. Bring to a boil and add the asafetida and turmeric. Simmer, uncovered, over medium-low heat for about 30 to 40 minutes until the lentils are tender and slightly creamy, but still have some definition. Keep an eye on the pot during cooking, as yellow lentils tend to froth and boil up. If the mixture starts to boil over, reduce the heat a tad and skim off any foam. When lentils are completely cooked, stir in ginger root and salt to taste.", "For the spice topping, warm the oil in a medium-size skillet over medium heat. When the oil is hot, add mustard seeds and cook until they begin to pop. Add the curry leaves, cumin seeds and red pepper and cook until the leaves darken-about 15 seconds. Stir in the onion and saute until soft and beginning to brown. Add tomatoes and cook until they soften. Press the tomatoes gently with a wooden spoon to release some juice and break them apart a bit. If you are using sturdy greens like kale, add them now and allow to cook for 3 to 5 minutes. If greens are more delicate like spinach, add the leaves during the very last minutes of cooking. Stir a ladle or two of the lentil mixture into the saute pan to loosen up and capture any tasty bits of crusty flavor attached to the pan. Scrape the pan and mix everything together.
