Everyday Moong Dal

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

www.washingtonpost.com/recipes/everyday-moong-dal/17463/

1 cup (7 ounces) moong dal (hulled and split mung beans, or yellow split lentils), washed and drained

¼ teaspoon ground turmeric

¾ teaspoon table salt, or to taste

2 tablespoons olive oil or ghee

⅛ teaspoon ground asafetida

½ teaspoon whole cumin seeds

1 to 2 dried hot red chiles (the short cayenne type)

1 medium shallot, peeled and cut into slivers

Directions at washingtonpost.com

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