Dal with fennel, fenugreek, asafoetida

Trying for a flavor different from my usual...

1/2 cup legume (red lentils or other)
1 to 2 cups water
1/2 tsp salt

1 Tbs oil (coconut or other)
1/2 tsp fennel seeds (if you have them, bronze fennel seeds are great -- harvested from our herb garden, these are quite different from store bought)
1/2 tsp fenugreek seeds, ground-up a bit
1/4 tsp hot red pepper powder
1/4 tsp asafoetida

Wash legumes and cook in 1 cup water, adding more water along the way, until done. Remove from heat and stir in the salt.

In a small frying pan, bring the oil to a medium temperature, add and fry the fennel and fenugreek for 30 seconds or so
Remove from heat and add the pepper powder and asafoetida, stir just until mixed and quickly add the legumes to the oil/spice mixture and stir together.

All done.

Note: An increase to the amount of legumes may not need an equal increase to the spices.  So, if you did 1 cup of legumes, it might be fine to stay with the seasoning amounts or just a little more, for instance going from 1/2 tsp fennel to 3/4 tsp fennel.