• 1.75 cups (10.7 oz) red dal (lentils)
• 4 cups (30 fl oz) water
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp tumeric
• 0.5 tsp ground coriander
• 1 oz butter
• 0.25 tsp ground cumin
• 0.25 tsp ground cardamom
• 0.25 chili powder
• 0.75 tsp garam masala

Rinse lentils. Bring water to a boil and add lentils. Immediately add tumeric and coriander. Stir, turn heat to low, and simmer for 18-20 minutes uncovered.

Over medium heat, melt butter. Add cumin and cardamom. Stir briefly, then add onion and garlic. Fry until onion starts to brown, about 6 minutes.

Add chili powder and boiled lentils (do not drain much). Keep frying for another few minutes so lentils absorb flavors. Sprinkle garam masala and stir. Serve.

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