1 tbsp ghee
2 tsp cumin seeds
1 tsp aniseeds
1 tsp black mustard seeds
60 gr ginger
1 green chili
20 curry leaves
1 1/2 cups masoor dal (whole or red)
1/4 tsp chili powder
1 tsp turmeric
2 tsp garam masala
1 tsp hot carry powder
1 tsp salt
1/2 bunch coriander
Cut ginger into small pieces. Heat ghee and fry cumin, anise, and
mustard till cumin and anise are brown and mustard seeds start popping.
Add ginger, chili, curry leaves and sauté for several minutes.
Add lentils, water, rest of spices, salt and cook 1 hour 30 minutes
on low heat, stirring from time to time.
Before serving garnish with finely chopped coriander.