Dal

1. 1

   Pick over the lentils, discarding any misshapen lentils or stones.

2. 2

   Rinse the lentils until the water runs clear, then drain.

3. 3

   In a saucepan over high heat, combine the lentils, water, turmeric and the 1 teaspoon ghee.

4. 4

   Bring to a boil, stirring occasionally.

5. 5

   Reduce the heat to medium, cover and simmer until the lentils are soft and tender, about 30 minutes.

6. 6

   In a frying pan over medium-high heat, warm the remaining 2 tablespoons ghee.

7. 7

   When hot, add the mustard seeds and fry until they turn gray, spatter, and pop, about 2 minutes.

8. 8

   Add the chillies, onion, garlic, ginger and curry leaves and saute until the onion is soft and golden, about 5 minutes.

9. 9

   Stir in the garam masala and tomatoes ad cook for 1 minute.

10. 10

    Pour the onion mixture into the pan of cooked lentils, add the salt and simmer for 5 minutes to blend the flavours.

11. 11

    Transfer to a serving dish and serve.

* Per serving · 4 servings · Values may vary.