Red Lentils with Coriander, Masoor Dal

Put Masoor Dal in a sieve and rinse under cold water. Now put in a saucepan with the water, let the water boil. Peel the ginger and grate it on the vegetable grater. Add ginger, turmeric and enough salt to the dal form and fold in. Simmer over medium heat for about ten minutes until the lentils are soft. Remove the pot from the stove.

Rinse the cilantro, shake dry, pluck the leaves and chop finely. Heat ghee in a small frying pan, pour in chili spice, asafoetida, cumin and coriander powder and fry over medium heat for about a minute, stirring throughout, then stir in the dal.

Put the dish in a serving bowl form, fold in a large portion of cilantro, sprinkle the rest on top, Serve with long-grain rice.

Info: The red lentils get the yellow color by cooking.

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