2. Add turmeric powder, red chilli powder, coriander powder, and
salt. Cook in an open vessel. Simmer till it assimilates, adding little
water if it gets too thick. Remove from heat.
3. In a small pan heat a tablespoon of oil, put some mustard seeds,
when they start sputtering, add asafoetida powder, cumin seeds, and
the curry leaves, fry them, and them pour over the daal.
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