Imelda's Dahl

Red split lentils with cumin seed - Masoor dal

200g red split lentils, picked over, washed an drained
1 liter water
2 thin slices of unpeeled ginger
1 small onion
1/2 teasp. turmeric
1 teaspoon salt, or to taste
3 tablespoons ghee or vegetable oil
A pinch of ground asafetida, optional
1 teasp whole cumin seeds
1 teasp. ground coriander seeds
1/2 teasp. mustard seed
1/4 cayenne pepper
2 tablespoons finely chopped fresh coriander

Bring washed lentils and 1 liter of water to a boil, simmer. Remove any scum that collects at top. Add the ginger and turmeric and whole onion. Stir to mix. cover, leaving the lid very slightly ajar, turn heat to low and simmer gently until lentils are tender - 30 mins to 1 hr. depends on lentils. Stir every 5 mins to prevent sticking. Add the salt and stir to mix. Remove ginger slices and the onion. (I usually blend the dal at this stage, but doesn't have to be done)

Heat the oil in a small frying pan over a medium flame, When hot, put in the mustard seed and asafetida. A second later, put in the cumin seeds. Let seeds sizzle for a few seconds. Now put in the ground coriander and cayenne. Stir once and then quickly pour the contents of the pan into the lentils. Stir to mix. Add salt and more tumeric, ground cumin, or cayenne to taste.

Sprinkle the fresh coriander over the top when serving.