Indians tend to eat protein-rich legumes with many everyday meals. Often these are prepared with just a flavoring, or tarka, of whole cumin seeds, asafetida, and whole chilies popped in hot oil or ghee. Mustard seeds and a choice of garlic, curry leaves, onions, even tomatoes may be added to this tarka. I have used red lentils here, partly because they are sold by all health food shops and make the shopping very easy, but mainly because they cook faster than most other traditional dals (split peas). Serve this dish with plain rice and a simple meat or vegetable. Yogurt relishes and pickles make good accompaniments.
