Spicy Yellow Lentil Stew

Directions

Pick over the lentils, discarding any misshapen lentils or stones.

Rinse the lentils until the water runs clear, then drain.

In a saucepan over high heat, combine the lentils, water, turmeric and the 1 teaspoon ghee.

Bring to a boil, stirring occasionally.

Reduce the heat to medium, cover and simmer until the lentils are soft and tender, about 30 minutes.

In a frying pan over medium-high heat, warm the remaining 2 tablespoons ghee.

When hot, add the mustard seeds and fry until they turn gray, spatter, and pop, about 2 minutes.

Add the chillies, onion, garlic, ginger and curry leaves and sauté until the onion is soft and golden, about 5 minutes.

Stir in the garam masala and tomatoes ad cook for 1 minute.

Pour the onion mixture into the pan of cooked lentils, add the salt and simmer for 5 minutes to blend the flavours.

Transfer to a serving dish and serve.