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

• 100 grams moong daal (without husk), soaked for 10 minutes before cooking
• 1/2 teaspoon turmeric
• 1 piece cinnamon stick
• 1/2 teaspoon red chile powder
• Salt, to taste
• 2 tablespoons ghee or butter (mixed with 1 tbsp oil)
• 1 teaspoon cumin seeds
• 1 clove garlic, sliced finely
• 2 dried red chilli
• 5 fresh curry leaves
• 2 teaspoons chopped cilantro
• 1 inch ginger, julienned
• 1/2 teaspoon garam masala, to serve

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. 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. When cooked, place in a serving bowl and prepare the tempering. In a small frying pan, heat the ghee.
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. Immediately pour this over the cooked lentils and garnish with cilantro leaves and ginger and sprinkle a little garam masala on top.

moong daal, turmeric, cinnamon, red chile powder, salt, ghee, cumin seeds, clove garlic, red chilli, curry, cilantro, ginger, garam masala

Taken from food52.com/recipes/36894-moong-daal-with-curry-leaf-red-chile-and-tempered-garlic (may not work)