Red Split Lentils with Cumin Seed (Mosoor Dal)

1 cup red split lentils (masoor dal), picked over, washed and drained
4 1/3 cups water
2 thin slices of unpeeled ginger
1/2 tsp ground turmeric
1 tsp salt
3 tbs ghee or vegetable oil
pinch of ground asafetida, optional
1 tsp whole cumin seeds
1 tsp ground coriander seeds
1/4 tsp cayenne pepper
2 tbs finely chopped cilantro

Cooking:
Combine the lentils and 4 1/3 cups water in heavy pot. Bring to a simmer. Remove the scum that collects at the top. Add ginger and turmeric. Stir to mix. Cover, leaving the lid very slightly ajar, turn heat to low and simmer gently for 1 1/2 hours or until lentils are tender. Stir every 5 minutes during the last half hour to prevent sticking. Add the salt and stir to mix. Remove ginger slices.

Heat the ghee or oil in small frying pan over a medium heat. When hot, put in the asafetida. A second later, put put in the cumin seeds and let them sizzle for a few seconds. Next put in the ground coriander and cayenne and stir more. Quickly put the ghee/oil and spices into the pot with the lentils. Stir to mix.

Serves 4.