- 2 cups lentils or mung bean
- 6 cups water
- 1 inch fresh ginger, grated
- 4 TBSP ghee
- 3 garlic cloves, chopped
- 1 onion, chopped
- Cumin and mustard seeds
- Chilis (optional)
- I large jar chopped tomatoes (or fresh tomatoes cut up)
- Salt and pepper to taste
In a large pot, add water, lentils and ginger. Simmer uncovered over low heat until tender, about 1⁄2 hour.
Heat ghee in a skillet and add garlic, onion, cumin and mustard seeds with optional chilis. Sauté over medium heat until golden.
Add the onion mixture to the dal along with tomatoes. Add salt and pepper to taste.
Simmer another 5 minutes. Serve over rice.
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