- 1/2 cup moong dal (yellow lentils) 1/2 cup masoor dal (red lentils) (Note: These are preferred, but any type of lentil is fine.)
- 3 cups water
- 1½ teaspoons turmeric
- 2½ teaspoons salt
- 3 tablespoons ghee
- 1/2 tablespoon whole cumin seeds
- 1 tablespoon ginger, minced
- 1 clove garlic, minced
- 1 small white onion, diced
- 1 medium tomato, diced
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- 1/2 teaspoon coriander powder
- 1½ tablespoons fresh lemon juice
- 1 bunch cilantro, chopped
- brown rice, optional
- Add dal to a medium mixing bowl and fill with water. Mix dal with your hands until the water is cloudy. Drain. Repeat 2 more times until water is clear.
- Fill the bowl with 2 cups of water and soak lentils for about 10 to 20 minutes.
- Heat a saucepan to medium heat, add dal (including the water) and an additional 1 cup of water. Add 1 teaspoon turmeric powder and 1½ teaspoons salt. Bring to a boil, cover, and reduce heat to low. Continue cooking until dal is soft and smooth (about 40 to 50 minutes), stirring every few minutes. The dal should be a liquid, pourable consistency. If too thick, add more water and stir.
- Heat a large sauté pan to high and add the ghee. Once hot, add cumin seeds. Cook for about 30 to 45 seconds (until they start to brown).
- Add ginger, garlic, onion, and tomato. Cook on medium heat uncovered for about 2 minutes.
- Add chili powder, curry powder, ½ teaspoon turmeric powder, coriander powder, and 1 teaspoon salt. Stir for about 4 minutes. Place 1 spoonful of this mixture into a small bowl. Set aside.
- Pour the liquid dal into the sauté pan and mix. Bring to a boil, then remove from heat. Stir in lemon juice.
- Top with remaining ghee mixture and fresh cilantro. Serve hot over brown rice.