Delicious spicy masala dhal.



Bring lentils and three cups of water to a boil with turmeric in a heavy saucepan. Gently simmer, partially covered, stirring occasionally, until falling apart, about 20 minutes.

When the lentils are cooked, heat the ghee (or oil) in a small frying pan over medium-high heat until it shimmers. Then cook the shallots, garlic, mustard seeds, cumin seeds and chilli until mustard seeds begin to pop and/or turn gray and cumin seeds brown.

Stir spice mixture into lentils with coconut milk, cilantro, lemon juice, and salt and bring to a simmer.