onion, ginger root, garlic, and chiles to a
watery paste.
- In a deep, heavy pan, heat the oil over
medium-high heat. - Add the asafetida, cumin, turmeric,
cinnamon, cloves, and cardamom. Cook
until the mixture sizzles, about 30
seconds. - Slowly add the onion paste. Be
careful—this can splatter when it hits the
hot oil. Cook until browned, stirring
occasionally, about 2 minutes. - Add the tomatoes, tomato paste,
lentils or beans, water, salt, garam
masala, and red chile powder. - Bring the mixture to a boil, then