(4 to 6 servings)

1 cup washed and drained red lentils

3 cup water

½ tsp ground turmeric

½ tsp ground cumin

1 ½ cups peeled, seeded and crushed tomatoes

1 ½ sea salt

¼ tsp cayenne

2 tbsp ghee (clarified butter)

1 tsp chopped garlic

2 chopped green chillies

½ tsp cumin seeds

2 tbsp chopped fresh coriander leaves

Place the washed lentils in a saucepan.  Add the water and turmeric.  Bring to a boil over low heat.  Simmer, half-covered.  When the water begins to boil, remove the lid and skim off any foam that forms on the surface.  Replace the lid so that the saucepan is half-covered.  Simmer for 30 minutes or until tender.  Do not stir.

Add the cumin, tomatoes, salt and cayenne.  Stir gently.  Cover and cook for 15 minutes.  Turn off the heat and let stand.  Heat a non-stick skillet over medium-high heat.  Add the ghee.  Add the garlic, green chillies and cumin seeds.  Cook for a few seconds, until the seeds.  Cook for a few seconds, until the seeds are roasted.

Remove from heat and add immediately to the lentils.  Cover and let stand for 15 minutes.  Garnish with fresh coriander and serve.