Lentils

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2 Cups Lentils

½ tsp Salt

½ tsp Turmeric

1 tsp Cooking Oil

2 Bay Leaves

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Dal

4 tbsp Cooking Oil

2 tsp Cumin Seeds

1 Med Onion (Chopped)

4 Dry Red Chilli (Or Flakes)

3 tsp Garlic (Chopped)

3 tsp Ginger (Chopped)

2 tsp Kashmiri

2 tsp Ground Coriander

Large Pinch Turmeric

1 tsp Smoked Paprika

½ tsp Cinnamon

1 Medium Tomato (Chopped)

4 Green Chili (Chopped, Optional)

Salt, to Taste

1 tsp Dried Fenugreek

Water, As Needed

2 tbsp Butter

4 tbsp Coriander (Chopped)

1 tsp Ground Cumin

Warm Ghee, to Serve (Optional)

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Lentils

1. Soak 2 Cups lentils for 20 minutes.

2. Rinse and drain lentils, then add to pot with 8 cups water, 1 tsp salt, and ½ tsp turmeric. Add 1 tsp cooking oil.

3. Bring to boil, add 2 bay leaves, then low simmer for 20 minutes. Drain.

Dal

1. Add 4 tbsp cooking oil and 2 tsp of cumin seeds, then 1 chopped onion, saute, then 4 dried chilies.

2. Add 3 tsp chopped garlic and ginger. Saute until brown.

3. Add 2 tsp kashmiri powder, 2 tsp ground coriander, 1 tsp turmeric, 1 tsp smoked paprika, 0/5 tsp cinnamon. Mix well, and add water to form a thick paste.

4. Add 2 chopped tomato, 4 chopped green chilies, and salt to taste. Saute for 2 minutes, adding water to keep salsa-like consistency.

5. Add 1 tsp dried fenugreek.

6. Mix in lentils slowly. Add water as needed, then 2 tbsp butter, 4 tbsp chopped coriander and 1 tsp ground cumin.

7. Serve, topped with warm ghee if desired