• 1.5 cups masoor dahl (orange in colour).
  
• Vegetable oil
  
• 3 dried red peppers
  
• 1 teaspoon vegan mustard seed (tsp = teaspoon)
  
• 0.25 teaspoon asafoetida
  
• 1 medium onion
  
• 1.5 teaspoon coriander powder
  
• 0.5 teaspoon turmeric powder
  
• salt to taste.
  

Put dahl in about 3 cups water and let boil. It normally takes about
an hour for the dahl to break up and pulp, however what I do is to
start soaking it in water before I leave for work. This way it takes
much less time to cook when boiled later. (gas, electricity SAVINGS!!)

Spice Mixture: (To be added when dahl is about 80% cooked or even
earlier if you like) Slice the onion into thin slices. Heat the oil in
a frying pan, when hot, add red chilies and mustard seeds. After seeds
pop, add the asafoetida, and immediately turn down the heat. Add the
onions, start frying on low heat until they are "transparent", then
turn up heat until they are quite brown, but not burnt black. Add
coriander & turmeric and turn down heat. After a minute, add about 0.5
cup of the boiling dahl mixture to the frying pan and stir
energetically so that the spice mixture gets mixed well, and onions
break up.

Pour it back into the dahl pot, add salt, cook for another 10 minutes
or until dahl is done, whichever comes later.