• 1 cup dry whole masoor (lentils)
• 1 medium onion, sliced
• 2 large tomatoes, chopped
• 3 tbsp ghee or oil
• 1 tbsp lemon juice
• 1¼ tsp salt
• 1 tbsp chopped cilantro
• 3 cups water

For the Curry Paste

• 5 large cloves of garlic
• 2 green chilies
• 1 tbsp cumin seeds
• 2 tbsp coriander seeds
• 1½" piece of ginger (or 1 tbsp chopped ginger)
• 8 dry red chillies
• ½ cup of water to be added a little at a time

Special Equipment

• food processor, spice grinder or coffee grinder (Warning: If you use a coffee grinder to make the curry paste, use it only for spices; it will forever taste like the spices!)

Make Curry Paste

1. Add all curry paste ingredients to a food processor or grinder and grind to a fine mix. Add water, a little at a time, and continue to grind until it forms a paste

Prepare Lentils

1. Pick through lentils looking for little stones.  Place lentils in a large bowl, pour plenty of water over them and gently scrub.  Drain
2. In a medium pot add 3 cups of water and cook lentils until tender but not overcooked, about 10 minutes.  Do not drain

Mix Ingredients

1. Heat ghee in a large skillet and when hot, add sliced onions.  Stir fry for 5 minutes
2. Add tomatoes and cook for 2-3 more minutes.  Add half the cilantro and stir
3. Add the curry paste, lower the heat, and cook for 3-5 minutes, stirring constantly
4. Add cooked lentils with all the water, salt and lemon juice.  Stir well and cook on low heat for 5-7 minutes
5. Garnish with chopped cilantry and serve hot with bread or rice