- 1/2 cup dried red lentils, picked over, washed, and drained
- 6 1/4 cups water
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 10 fresh curry leaves
- 2 teaspoons black mustard seeds
- Pinch of asafetida
- One 3-inch-long piece fresh ginger, peeled and finely chopped
- 1 medium tomato, finely chopped
- 1 (12-ounce) can unsweetened coconut milk
- 1 tablespoon tamarind paste
- 1 teaspoon freshly ground black pepper
- Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
- In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
- Season with salt and serve hot, garnished with the fried curry leaves.