1 cup red lentils, rinsed
5 cups water
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 1/2 teaspoons fresh ginger, grated
1 1/2 teaspoons salt
2 tablespoons ghee (clarified butter)or coconut oil
1 teaspoon cumin seeds
1/4 cup cilantro, chopped
Combine the lentils, water, turmeric, coriander, and ginger in a stockpot.
Bring to a boil, and then reduce the heat to low and cover. Simmer for 30 minutes or until the lentils are fully cooked and soft.
Turn off the heat and add the salt.
In a large saucepan, warm up the ghee over moderate heat and add the cumin seeds to sauté for a minute or so, or until they turn brown and release their aroma.
Pour the lentils into the saucepan and cover to allow the seasoning to blend, about 2 minutes. Garnish with cilantro.