Dhal

1 1/4 c Brown lentils

3 3/4 c Water

1 ts Turmeric

1 Garlic clove, crushed

2 tb Ghee

1 lg Onion, chopped

1 ts Garam Masala

1/2 ts Ground ginger

1 ts Coriander

1/2 ts Cayenne pepper

Fresh cilantro sprigs (opt) Wash lentils in cold water. In a saucepan, combine lentils, water, turmeric and garlic. Cover and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce excess liquid. Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add mixture to lentils and stir well. Garnish with cilantro, if desired. NOTE: For a less fiery flavor, reduce cayenne pepper.