Moong Daal With Curry Leaf, Red Chile, And Tempered Garlic

1. 1

   Drain the moong lentil and add to a saucepan. Cover with water and add turmeric, cinnamon stick, and red chile powder and allow to come to the boil.

2. 2

   When it reaches a boil, turn low, skim any froth, and allow to cook for 10 to 15 minutes, until the lentils are soft and cooked through. If the lentils dry up, add a little water as they cook. The end result should be the consistency of thick soup.

3. 3

   When cooked, place in a serving bowl and prepare the tempering. In a small frying pan, heat the ghee.

4. 4

   Add the cumin seeds allow to splutter, add the sliced garlic, and when it turns slightly brown, add the red chile and curry leaves. Only let these splutter for a couple of seconds and do not let the garlic brown too much or else the ghee might taste quite acrid

5. 5

   Immediately pour this over the cooked lentils and garnish with cilantro leaves and ginger and sprinkle a little garam masala on top.

* Per serving · 4 servings · Values may vary.