Masar Dal - Julie Sahni

Ingredients	Quantity
Pink lentils	1 ½ cups
Turmeric	¾ tsp
Salt	2 tsp
Ghee	5 tbsp
Large garlic cloves	6

Wash lentils. Place in a deep pot with the turmeric and 5 cups of water. Bring to a bowl, stirring often. Reduce heat to medium-low and simmer for 15 to 20 minutes. Turn off heat and beat lentils with a wire whisk to smooth the puree. Stir in the salt.

When ready to serve, simmer the puree until piping hot. Heat the ghee in a skillet. When hot, add garlic slices and fry till they start to turn brown. Pour this over the lentil puree. Stir to mix and serve.

Masar Dal

Ingredients	Quantity
Pink lentils	1 ½ cups
Turmeric	¾ tsp
Salt	2 tsp
Ghee	5 tbsp
Garlic cloves	6

Wash lentils. Place in a deep pot with the turmeric and 5 cups of water. Bring to a bowl, stirring often. Reduce heat to medium-low and simmer for 15 to 20 minutes. Turn off heat and beat lentils with a wire whisk to smooth the puree. Stir in the salt. When ready to serve, simmer the puree until piping hot. Heat the ghee in a skillet. When hot, add garlic slices and fry until they start to turn brown. Pour this over the lentil puree. Stir to mix and serve.

Masala Dal - Julie Sahni

Ingredients	Quantity
Yellow split peas	1 ½ cups
Turmeric	1/3 tsp
Salt	2 tsp
Ghee	½ cup
Cumin seeds	1 tbsp
Finely chopped onions	1 ½ cups
Red pepper	¼ tsp
Chopped coriander leaves	2 tbsp

Wash peas well. Place in a bowl, cover with hot water and let sit for an hour. Drain. Place in a large pot, add 4 ½ cups water and throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover and simmer for 45 minutes. Remove from heat, beat with a wire whisk until the mixture is finely pureed. Stir in salt and set aside.

When ready to serve, simmer puree over low heat until piping hot. Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds and fry for 10 seconds. Lower heat, add onions and fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper and immediately pour in to the puree. Garnish with coriander. Serve with a potato dish, rice and bread.

Masala Dal

Ingredients	Quantity
Yellow split peas	1 ½ cups
Turmeric	1/3 tsp
Salt	2 tsp
Ghee	½ cup
Cumin seeds	1 tbsp
Finely chopped onions	1 ½ cups
Red pepper	¼ tsp
Chopped coriander leaves	2 tbsp

Wash peas well. Place in a bowl, cover with hot water and let sit for an hour. Drain. Place in a large pot, add 4 ½ cups water and throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover and simmer for 45 minutes. Remove from heat, beat with a wire whisk until the mixture is finely pureed. Stir in salt and set aside. When ready to serve, simmer puree over low heat until piping hot. Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds and fry for 10 seconds. Lower heat, add onions and fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper and immediately pour in to the puree. Garnish with coriander. Serve with a potato dish, rice and bread.