Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

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

1. In a heavy saucepan, heat the oil over
   medium-high heat.


2. Add the asafetida, cumin, turmeric,
   cinnamon, and cassia leaf and cook until