LENTIL CURRY (MYSORE DHAL)

Garnishing Options

• - 1 medium onion (chopped)
• - 2oz butter or ghee
• - ¼ teaspoon cumin seed
• - ¼ teaspoon mustard seeds
• - 1-2 sprigs curry leaves
• - 1-2 dried red chilli or curd chillies (cut into large pieces)(optional)
• - Wash lentils and discard the water. Add two cups water to lentils and let it soak for five minutes. Add onions, green chilli, curry leaves, turmeric powder, garlic, black pepper and cumin seed powder. Garlic, pepper and cumin seeds could be crushed with mortar and pestle to provide a strong flavour (optional). Cook lentils for seven minutes on low fire until it turns yellow in colour. Do not cover the lentil curry as it will bubble and boil over. Add milk or water and salt. Remove from fire.
• - Instead of garnishing options add a blob of butter or ghee after the lentil is cooked for extra flavour.