Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

onion, ginger root, garlic, and chiles to a
watery paste.

2. In a deep, heavy pan, heat the oil over
   medium-high heat.


3. Add the asafetida, cumin, turmeric,
   cinnamon, cloves, and cardamom. Cook
   until the mixture sizzles, about 30
   seconds.


4. Slowly add the onion paste. Be
   careful—this can splatter when it hits the
   hot oil. Cook until browned, stirring
   occasionally, about 2 minutes.


5. Add the tomatoes, tomato paste,
   lentils or beans, water, salt, garam
   masala, and red chile powder.


6. Bring the mixture to a boil, then