300 grs red or yellow split lentils or mung daal
4 tbsp vegetable oil or ghee
1 tbsp mustard seeds
1 tbsp cumin seeds
8 cloves garlic, finely chopped
2 cms ginger, finely chopped
4 curry leaves
2 tomatoes, chopped
1/2 tsp tumeric
1 tsp coriander +cumin powder
lemon & fresh coriander to serve
Wash lentils thoroughly until the water runs clear. Heat oil and add mustard seeds, when they pop add cumin seeds. Lower heat, add garlic and ginger. Fry until slightly golden, add lentils, curryleaves and cover with water. Boil until lentils are tender, add tomatoes, tumeric, coriander & cumin powder. Simmer for 5 minutes more.
Serve with lemon juice and fresh coriander.
Source: Mr. Suleman