Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

for 17 minutes.

3. In a separate, shallow pan, heat the oil
   over medium-high heat.


4. Add the asafetida, cumin, carom, and
   turmeric. Cook until the seeds sizzle,
   about 30 seconds.


5. Add the onion and ginger root and
   cook until slightly brown, about 1
   minute.


6. Add this mixture, along with the salt,
   to the lentil and rice mixture. Mix well
   and serve immediately with a dollop of
   soy butter and a side of Indian pickle
   (achaar). You can also top this with
   chopped onion and tomatoes.

Note: Because this dish is a combination