Mung Ki Dal

1 C yellow lentils
2 C water
1 t tumeric
1/4 t red pepper flakes
1 t salt
1/4 C melted ghee
1 lg onion, peeled, cut lengthwise in half & sliced lengthwise into paper thin slices
1 t cumin seeds
1 T finely chopped cilantro

Wash lentils and drop into 3-4 qt saucepan. Add water, tumeric, red pepper flakes and salt. Boil over high heat; reduce and cover partially. Simmer 30 minutes or until lentils are tender but intact.

Meanwhile, in a heavy skillet, heat ghee over high heat until water droplet spatters when added. Add onion and cumin seeds and lower heat to moderate. Stir constantly while fying 7-8 minutes or until soft and golden. Remove from heat and set aside.

When lentils have cooked, add onion mixture and simmer 1-2 minutes stirring gently. Add more water, if need, sprinkle with cilantro and serve.



Serving Size: 6 servings