Moong Dal

Rinse the dal checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.

Bring dal water and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened 15 to 20 minutes. Add more water if necessary to prevent drying out. Stir in ginger jalapeno pepper tomato lemon juice and turmeric.

Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.