Jane De Graaff’s Joyful Lentils

• 1 cup red lentils
• 1 tsp ginger paste
• 2 curry leaves
• 1 Ceylon Cinnamon stick
• 2 tbsp ghee (or butter)
• 1 red onion, diced
• 2 tsp turmeric
• 1 tsp ground cumin
• 2 tsp garlic paste
• 1 tsp garam masala (or Sambhar Lentil Masala Blend instead)
• Pinch chilli flakes
• Juice of 1 lemon or lime
• Fresh coriander, to serve
• Pickled red onion, to serve

Method 

1. Put the lentils, ginger, curry leaves and Ceylon Cinnamon in a pot and cover well with water.
2. Simmer for 10 minutes or until the lentils have soaked up the liquid.
3. Remove Ceylon Cinnamon and bay/curry leaves.
4. In a pan, heat the ghee and fry off the onions.
5. Add garlic, turmeric, cumin, garam masala (Sambhar Lentil Masala Blend), pinch of salt and chilli, and fry until fragrant.
6. Toss in the lentils and stir through.
7. Add a little water if needed.
8. Finish with a big squeeze of fresh lemon or lime, coriander and pickled red onions. 
9. Serve with rice.