Asafetida (Sometimes Spelled Asafoetida)...A Little History! Native To Southwestern Asia. A Little Known Spice Outside Of India, Asafetida Is Obtained From The Rhizome Of The Giant Fennel Plant. Powdered Asafetida Has A Strong Odor, Reminiscent Of Picked Garlic.

In Most Indian Cooking It Is Used As A Flavor Enhancer And Once Cooked Releases An Onion-Like Flavor. Buy From Rani's World Foods And Recieve A Higher Potency Improved Formula! Have Not Cooked With It Before Recipe: Lentil Curry Cook Time: 45 Minutes Prep Time: 30 Minutes Serving Size: 4 Heat Level: Mild 2 Cups Rani Toor Dal 1 Tsp.

Rani Turmeric Ground 1 Tsp. Rani Cumin Seeds 1 Tsp. Rani Asafetida Ground Salt To Taste Method: Soak Toor Dal For 30 Min. And Drain.

Cook The Toor Dal In 3 Cups Of Hot Water Until Soft. Add The Turmeric, Cumin Seed, Asafetida, And Salt. Simmer For 5 Min.