5 Tbsp split green lentils
5 Tbsp split red lentils
(if you have any split gram lentils ; split and husked black lentils (urad dal) ; or split yellow lentils, you can substitute some of the volume with those)
1 1/2 tsp. salt
1/2 tsp. ground tumeric
2 Tbsp ghee
1 large onion, finely chopped
1/2 tsp. red chili powder
1 tsp. ground garam masala
1 tomato, chopped
1 bunch cilantro leaves, chopped
1/2 lemon, juice of
1 Tbsp ghee
1 dried red chili
1/2 tsp. cumin seeds
3 cloves garlic, finely chopped
1. Mix all of the lentils together, wash under running water. Leave them to soak in cold water for 20 minutes. Drain.
2. Place the lentils in a medium saucepan with 2 1/2 cups water, 1 tsp. salt and 1/4 tsp. tumeric. Bring to a boil, skim if necessary. Cover and simmer over low heat for about 25 minutes (or until the lentils are are very soft).
3. While the lentils are cooking, heat the ghee in a frying pan until hot, add the onion and cook until golden brown. Add the remaining salt and tumeric, the chili powder, the the garam masala and sauté for 1 minute. Add the chopped tomato and cook until soft.
4. Pour the onion and tomato mixture over the lentils and bring to a boil. When it has all reduced to your liking, stir in some fresh cilantro and a splash of lemon juice. Remove from the heat and keep lid on.
5. Make the tadka quickly- heat the ghee in a small saucepan until smoking, add the whole red chili, cumin seeds, cloves and garlic. As the garlic begins to turn golden, remove from heat and pour over the lentils. Cover with lid again and let sit for 2 minutes. Remove lid, stir once and serve immediately.
6. Serve with basmati rice and chutney.