|1 cup||Lentils, use mung dal as they don't need to be pre-soaked|
|4 cups||Water, 3-4 cups should be sufficient|
|1 tsp||Mustard seeds|
|1 tsp||Cumin seeds|
|1 pinch||Garam masala, or use hing (also known as asafoetida) if you can get hold of it|
|2 tsp||Fresh ginger, grated|
|1 to taste||Salt|
|½ tsp||Chilli powder, optional|
|1 tsp||Ground coriander|
|1 handful||Fresh coriander, chopped|
|2 tsp||Ground cumin|
|1 to taste||Fresh lime juice|
- Rinse the lentils until water runs clear. Mung dal needs no pre-soaking.
- Cook dal on medium heat and skim off any foam that builds at the top.
- Add cumin, coriander, turmeric, salt, ginger and chilli. Continue boiling on low heat.
- To make ghee (clarified butter) simply heat unsalted butter until the milk sinks to the bottom and the water evaporates, leaving a rich, golden oil.
- Heat ghee in a small saucepan. Add mustard seeds and once they have popped add cumin seeds, a pinch of hing (if using), chopped garlic and curry leaves and fry for a few seconds. Add the seasoning to the boiling dal.
- Boil for a further 3-4 minutes, then garnish with chopped coriander leaves.
- Add a dash of lime and serve hot with steamed rice or roti.