Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Red lentils:* can use others -chopped
-these cook the quicker 1/2 ts Tumeric
1 1/2 tb Ghee 3 c -Hot water
1 lg Onion; finely chopped 1 ts -Salt
2 ea Garlic cloves; finely 1/2 ts Garam masala
-chopped Coriander, fresh; chopped
1 ts Ginger root;finely grated or -also called Cilantro

Monika Deol is an entertainment anchorperson for CITY TV as well as
host of Electric Circus and anchor for FAX news show. She was born in
India but raised on a diary farm in Beausejour, Manitoba.

Wash lentils thoroughly by placing in bowl and covering with water.
Remove any that float, drain well. In heavy based skillet, heat ghee
(or butter) and fry onion, garlic and ginger a few minutes over
medium heat until onion is golden brown. Add tumeric and mix to
combine well. Add lentils. Fry mixture about 2 minutes. Add hot water
and bring mixture to boil, then reduce heat so mixture is just
simmering. Cover and cook 15 to 20 minutes. Add salt and garam
masala. Stir well and finish cooking lentils until they are soft and
consistency of mixture is quite thick. If there's too much liquid,
remove cover so liquid will evaporate. Spoon into serving dish.
Sprinkle with coriander.

SERVES: 4-6 SOURCE: published in the Toronto Star posted by Anne
MacLellan

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