2 large tomatoes, peeled and diced (2
cups [320 g])
2–4 green Thai, serrano, or cayenne
chiles, stems removed, chopped
4 cups (792 g) cooked whole beans or
lentils
4 cups (978 mL) water
1½ teaspoons coarse sea salt
1 teaspoon red chile powder or cayenne
2 tablespoons chopped fresh cilantro,
for garnish
- In a heavy saucepan, heat the oil over
medium-high heat. - Add the asafetida, cumin, turmeric,
cinnamon, and cassia leaf and cook until