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squirrelydan76
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Wash the lentils and place in a saucepan with five cups water.
Bring to a simmer and cook for 10 minutes, stirring after five minutes.
Skim and discard any white foam that comes to the surface.
Stir in the turmeric and salt until combined, then add the carrot, eggplant and tomato.
Simmer until the lentils are soft (you should be able to easily crush one between your fingers), about 10–15 minutes.
Using a potato masher, give the dal a rough mash to thicken.
To make the temper, heat the ghee in a frying pan over medium–high heat, then add the onion, garlic, chilli and whole spices and cook until the onion is golden brown.
Add the temper to the dal and mix in, then season with the lemon juice and more salt to taste.
Serve with roti, chicken curry and chilli chutney.