Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Brown lentils |
| 3¾ cup | Water |
| 1 teaspoon | Turmeric |
| 1 \N | Garlic clove, crushed |
| 2 tablespoons | Ghee |
| 1 large | Onion, chopped |
| 1 teaspoon | Garam Masala |
| ½ teaspoon | Ground ginger |
| 1 teaspoon | Coriander |
| ½ teaspoon | Cayenne pepper |
| \N \N | Fresh cilantro sprigs (opt) |
Wash lentils in cold water.
In a saucepan, combine lentils, water, turmeric and garlic. Cover and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce excess liquid.
Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute.
Add mixture to lentils and stir well. Garnish with cilantro, if desired.
NOTE: For a less fiery flavor, reduce cayenne pepper.