I have tried to cook versions of Indian dahl on more than one occasion and they usually turn out bland and blah — clearly, I have not gotten the spice combination correct. Until now! It is, hands down, the best recipe for dahl I have had! I even think it's better than some I have eaten in restaurants, if I may say so myself.

Most of this recipe was adapted from Lisa's Kitchen, but I made some adjustments after reading a recipe on a message board, and in a cookbook, Ayurvedic Healing Cuisine. I share it here not as my own, but as something compiled and recreated. The adjusted lentil recipe is vegan and gluten-free. It also uses brown rice syrup in place of refined (simple) sugar, which is healthier and better for your metabolism because it is a complex sugar.

This recipe yields a rather spicy version. As it was cooking I was a bit worried that it would be too spicy even for me (and I am very tolerant) but once the sauce mixed into the lentils it turned out to be perfect. However, if you're not big on heat, cut back the cayenne and fresh chili pepper considerably — or serve with lots of raita or yogurt. One thing – the asafetida will really stink up your kitchen. It is strong and pungent, so turn on the fans and open the window.

Spicy Indian Green Lentils

1 cup green lentils, soaked 4 hours or overnight
2 tablespoons safflower oil

½ medium onion finely chopped
1-2 cloves of garlic finely chopped
1 teaspoon of mustard seeds (yellow or black)
2 teaspoons of cumin powder
1 ½ teaspoons of sea salt
¾ teaspoon of cayenne pepper
½ teaspoon of asafetida*
1 teaspoon of turmeric
1 – 2 hot red or green chilies, depending on your tolerance (I used 1 rather large jalapeno)
2 medium tomatoes, chopped
1/4 cup of brown rice syrup (you could use brown sugar or jaggery)
1/4 cup of chopped cilantro
1/2-1 teaspoon of yellow curry powder (curry leaves could also be used)

Put soaked lentils in a medium-sized saucepan and cover with 3 cups of water. Bring to a boil, reduce the heat to medium-low and cover and simmer, stirring occasionally, until the lentils are very soft and tender — roughly 20-30 minutes.

In a frying pan, heat the oil over medium heat. When the pan is hot, add the mustard seeds and cook until they begin to sputter and pop. Add the cumin, salt, cayenne, asafetida and turmeric, stir and immediately add the tomatoes, chili pepper, sugar, cilantro, and curry. Simmer, uncovered, stirring occasionally, until the mixture has a sauce-like consistency — roughly 10 minutes.

When the lentils and peas are done, mash a portion of the legumes with the back of a spoon. Add the sauce in the frying pan to the lentils, cover and continue to cook for another 5 minutes or so.

Serve with white or brown basmati rice, and some raita or yogurt on the side.

Yields 4 servings.

*Asafetida (sometimes written asefoetida) is a very pungent powdered gum resin with an oniony- garlic flavor. You can find it in Indian or health food stores, or in the spice section of your supermarket. To substitute, you may use garlic or onion powder.