Gujarati Thali with Lentil & Basmati by Chef Michael Smith – Lentils.org

Ingredients

• 2 cups (500 mL) split red lentils
• 6 cups (1.5 L) water
• 1 Tbsp (15 mL) jaggery cane sugar, other raw cane sugar or brown sugar
• 1 tsp (5 mL) turmeric
• 1 tsp (5 mL) ginger powder
• 1/4 tsp (1 mL) cayenne pepper
• 2 small fresh green chilies, chopped
• 1 tsp (5 mL) salt
• 2 ripe tomatoes
• 1 Tbsp (15 mL) vegetable oil
• 1 tsp (5 mL) cumin seeds
• 1 tsp (5 mL) mustard seeds
• 1 tsp (5 mL) fennel seeds
• 1/2 tsp (2 mL) asafoetida powder (optional, see note)
• 1/2 cup (125 mL) tender cilantro leaves and stems, lightly chopped for garnish
• 2 limes cut into wedges for garnish