This flavorful dhal is easy to make, and it's great with some Indian naan bread and cucumber rati.
ghee (clarified butter)
or vegetable oil
onion fine , finely chopped
green chili peppers
ripe, skinned and chopped, or canned
warm water (brit pint)
peeled and minced, chopped
Wash and soak the lentils for 2 hours and drain well.
Melt ghee over medium heat in a non-stick pan and fry the onions, green chilli and cinnamon until onions are slightly browned, about 6 to 8 minutes.
Add the turmeric and garam masala, stir and mix well.
Add the lentils, cayenne pepper and salt, stir and fry for 8 to 10 minutes over a low heat.
Add the cumin, tomato, stir and cook for 3 to 4 minutes.
Add the water and garlic, bring to the boil, cover and simmer for about 50 minutes, stirring occasionally.
Remove pan from heat.
Serve with rice, parathas/rotis.
Kebabs, tandoori chicken accompany well.