|250g Red Lentils – Rinsed||1 Large Onion||½ Teaspoon Garam Masala|
|10g Fresh Ginger – Sliced||2 Cloves Garlic||½ Teaspoon Chilli Powder/ Cayenne Pepper|
|2 Bay Leaves||900ml Cold Water||2 Tablespoons Lemon Juice|
|1 Cinnamon Stick||1 Teaspoon Tumeric Powder||½ -1 Teaspoon Salt|
|60g Clarified Butter/ Ghee||½ Teaspoon Cumin||1 Tablespoon Chopped Coriander Leaves|
1. Add garlic and onion to a container and blend them to a paste.
2. Add butter/ ghee, onion and garlic paste into a pot and cook them for 3 minutes.
3. Add garmam marsala, cumin, red lentils, sliced ginger, cinnamon stick, bay leaves and cold water to a pot and bring them to a boil. Then reduce the heat and let it simmer.
4. Stir the mixture for 10 to 12 minutes to prevent it from sticking to a pot. Then add lemon juice, finely chopped coriander leaves and season it with salt. Stir the mixture well.
5. Scoop the mixture to a bowl and garnish it with finely chopped coriander leaves. Serve it alone, or with Naan or Pappadums.
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