Mung dal

Ingredients

1 cup	Lentils, use mung dal as they don't need to be pre-soaked (Main)
4 cups	Water, 3-4 cups should be sufficient
1 tsp	Mustard seeds
1 tsp	Cumin seeds
4 Tbsp	Ghee
1 pinch	Garam masala, or use hing (also known as asafoetida) if you can get hold of it
2 cloves	Garlic
2 tsp	Fresh ginger, grated
½ tsp	Turmeric
½ tsp	Chilli powder, optional
1 handful	Fresh coriander, chopped
2 tsp	Ground cumin
1 tsp	Ground coriander
12	Curry leaves
1 to taste	Salt
1 to taste	Fresh lime juice

Directions

1. Rinse the lentils until water runs clear. Mung dal needs no pre-soaking.
2. Cook dal on medium heat and skim off any foam that builds at the top.
3. Add cumin, coriander, turmeric, salt, ginger and chilli. Continue boiling on low heat.

Seasoning

1. To make ghee (clarified butter) simply heat unsalted butter until the milk sinks to the bottom and the water evaporates, leaving a rich, golden oil.
2. Heat ghee in a small saucepan. Add mustard seeds and once they have popped add cumin seeds, a pinch of hing (if using), chopped garlic and curry leaves and fry for a few seconds. Add the seasoning to the boiling dal.
3. Boil for a further 3-4 minutes, then garnish with chopped coriander leaves.
4. Add a dash of lime and serve hot with steamed rice or roti.