Summary

Ingredients

• 150 g lentils (mun dal)
• 300 ml water
• 1 teaspoon salt
• 1 pinch Asant (Asafötida), optional
• 0.5 teaspoon ½ turmeric
• 1 teaspoon fennel seeds, roughly ground
• 0.5 teaspoon ½ black cumin
• 1 teaspoon herbs, to taste
• 1 teaspoon ghee, or oil
• 250 g veetables (carrots, pumpkin, broccoli, peppers) diced or sliced

Print Recipe Pin Recipe

Instructions

1. Wash the lentils 3 times, then bring to the boil in a saucepan with water and skim off the foam that has formed. Add the vegetables and cook for about 20 minutes, stirring occasionally.
2. Meanwhile, ghee in a small. Heat the pot (must not start smoking) and add the spices:
3. 1. Roast the fennel seeds and black cumin, 2 turmeric, 3 asafetida and only for a few seconds, add the roasted Marsala = spice mixture) to the lentil vegetables and simmer for another 5-10 minutes.
4. Serve with rice or pasta.