I was always skeptical about cooking lentils, especially when it takes hours for it to be cooked through- a territory that I wasn't yet comfortable. Though after seeing my Indian cooking teacher demonstrate this awesome, easy-to-make dish out of thin air, I was well determined to make this at home. It turned out to be simple and just scrumptious. Ghee is an essential ingredient in this recipe; it brings out the nutty flavor of the lentils.

Ingredients

1/2 cup pink lentils
2 cups water
1 pinch turmeric
1 pinch dried chili powder
generous splashes of salt
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 tablespoon ghee
1 pinch hing (optional)
1 garlic, minced
2~4 green chiles, minced
1 gerenous handfuls of cilantro, chopped roughly
of lime juice

Directions

Step 1
Cook lentils with water, turmeric, dried chili pepper and oil for 20 minutes, or until soften; take off heat.

Step 2
In a separate skillet pan, add ghee (read my previous ghee recipe), cumin seeds, and mustard seeds over low-medium heat until the seeds start sputtering; add green chilies and garlic.

Step 3
Add the garnish onto the cooked dal; season with salt if needed.

Step 4
Finish with chopped up cilantro and lime juice.