Dal

• 1 cup lentils, yellow dried
• 2 cups water
• 1/2 teaspoon turmeric ground
• 1 teaspoon ghee (clarified butter)
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon black mustard seeds
• 2 each dried red chiles cut up
• 1 each yellow onion sliced
• 2 cloves garlic minced
• 2 slices ginger freshly peeled and minced
• 20 each curry leaves dried
• 1 teaspoon garam masala
• 2 small tomatoes quartered lengthwise
• 1/2 teaspoon salt or to taste

1. Pick over the lentils, discarding any misshapen lentils or stones.
2. Rinse the lentils until the water runs clear, then drain.
3. In a saucepan over high heat, combine the lentils, water, turmeric and the 1 teaspoon ghee.
4. Bring to a boil, stirring occasionally.
5. Reduce the heat to medium, cover and simmer until the lentils are soft and tender, about 30 minutes.
6. In a frying pan over medium-high heat, warm the remaining 2 tablespoons ghee.
7. When hot, add the mustard seeds and fry until they turn gray, spatter, and pop, about 2 minutes.
8. Add the chillies, onion, garlic, ginger and curry leaves and saute until the onion is soft and golden, about 5 minutes.
9. Stir in the garam masala and tomatoes ad cook for 1 minute.
10. Pour the onion mixture into the pan of cooked lentils, add the salt and simmer for 5 minutes to blend the flavours.
11. Transfer to a serving dish and serve.

lentils, water, turmeric ground, ghee, ghee, black mustard seeds, red chiles, onion, garlic, ginger freshly, curry, garam masala, tomatoes, salt

Taken from recipeland.com/recipe/v/dal-50236 (may not work)