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1
Wash lentils and boil together with other ingredients from first list.
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2
Stir often to prevent lumping.
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3
Cook over medium heat, partially covered, for 25 min.
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4
Cover, reduce heat, and cook an additional 10 min.
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5
The dal is essentially done at this point and can be served as is.
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6
The next few steps make it a morespecial presentation.
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7
While the dal is cooking, heat the ghee in a pan over high heat.
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8
Add in the onions and fry, stirring constantly, till brown (about 10 min.)
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9
Add in the ginger and tomatoes and continue frying for another 8 min till the tomatoes are reduced and thick.
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10
Stir constantly.
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11
Blend the fried onion-tomato paste into the dal and continue cooking for another 10 min.
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12
Keep the dal on a low simmer while you make the spiced butter.
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13
Have the spices in separate piles ready for use.
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14
Heat the ghee in a small pan over medium high heat.
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15
When it is warm, add in the cumin, fennel, mustard, and onion seeds.
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16
The mustard seeds should be spattering in about 15 seconds.
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17
Add in the bay leaves and chili pods and fry another 15-20 seconds, constantly turning and tossing the spices.
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18
Turn off the heat, add in the garlic and let it sizzle for about 20 seconds.
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19
Pour entire contents of the pan into the dal.
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20
Mix and serve.
