Tadka Dal

• 2 inches piece fresh ginger, peeled and sliced
• 6 garlic cloves, crushed
• 1/2 cup ghee (clarified butter)
• 2 yellow onions, thinly sliced
• 1/2 teaspoon cayenne pepper
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons turmeric
• 1 1/2 cups red lentils (masoor dal)
• salt
• 2 teaspoons black mustard seeds
• 1 teaspoon whole cumin seed
• 2 thai green chilies, stemmed and sliced (remove seeds if desired)

1. In a blender, process ginger and garlic with 1/4 cup water until smooth.
2. In a large pot, heat 1/4 cup ghee over medium-high heat. Add onions and cook, stirring often, until well-browned, about 20 minutes.
3. Add ginger-garlic puree, cayenne, ground coriander, ground cumin and turmeric. Cook until nearly dry, about 5 minutes.
4. Add lentils and 4 cups water. Add salt to taste. Bring to a boil, reduce to a simmer, cover and cook 20 minutes, stirring occasionally.
5. In a large skillet, heat the remaining ghee over medium-high heat. Add the mustard seeds, cumin seeds and sliced chiles. Cook, stirring occasionally, until the mustard seeds pop, about 2 minutes.
6. Serve bowls of the lentils with the spiced ghee on top.

fresh ginger, garlic, ghee, yellow onions, cayenne pepper, ground coriander, ground cumin, turmeric, red lentils, salt, black mustard seeds, cumin, green chilies

Taken from www.food.com/recipe/tadka-dal-366325 (may not work)