In what kinds of dishes is asafoetida traditionally used? A friend recently gave me a small jar of asafoetida without telling me how to use it (or that it smelled horrible). In my googling, all I've been able to find out so far is that it's the dried sap of a Middle Eastern herb, used as a natural remedy, should be stored in a tightly sealed container due to its strong scent, and should be used "sparingly." I'm interested in knowing more specifically how I might use it in cooking (and if its flavor is better than its scent).
asafoetida is a digestion aid and helps to prevent 'gas'.  It is typically used in lentil/bean/pulse dishes in indian cuisine, with a pinch being added to the boiling pulses.