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1 cup masur dal (red lentils), rinsed
1 quart water
1/4 teaspoon turmeric
1/4 cup vegetable oil
1/2 teaspoon yellow mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground coriander
1 serrano chile, halved lengthwise
3 garlic cloves, minced
1 medium red onion, thinly sliced
1/2 pound thin asparagus, cut into 1-inch lengths
1 teaspoon tamarind concentrate blended with 1 tablespoon hot water
Salt
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1st Keep
 Celestielj
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