1-2 tablespoons oil or ghee

1 large onion, sliced

2-3 cloves garlic, chopped

2 thick slices fresh ginger root, peeled chopped

2 cloves

2 cardamom pods

1 teaspoon ground turmeric

1 cup (250 g) split green lentils (mung dal), washed, soaked for 15 minutes and drained

2 medium-length green chilies, seeded and cut lengthwise

Salt to taste

METHOD

Heat the oil or ghee in a saucepan and fry the onion, garlic, ginger, cloves and cardamom until the onion is translucent and the mixture is fragrant. Add the curry powder and turmeric and mix, frying for 1 more minute. Add the lentils, sliced chilies and water to a level 1½ -in (3-cm) above the surface (or more if you want a thinner consistency), add salt to taste and cook gently for about 30-45 minutes until the lentils are soft but still whole.