Spicy Indian Lentil Stew (Daal)

Name: Spicy Indian Lentil Stew (Daal)
Total time: 60
Yield: 4
Ingredients: ½ cup dry yellow lentils; ¼ cup dry red lentils; ¼ cup split mung beans; 5 cups water; 1 ¼ teaspoons salt; 1 teaspoon ground turmeric; 4 teaspoons ghee (clarified butter), divided; 1 teaspoon cumin seeds; 1 medium onion, thinly sliced; 2 green chile peppers, chopped; 2 teaspoons grated fresh ginger; 2 tablespoons chopped fresh cilantro; ½ teaspoon cayenne pepper; 1 tablespoon lemon juice

Recipe by rbexx34 from allrecipes.com

Dinner 60 Mins.

Ingredients

4 servings

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½ cup dry yellow lentils
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¼ cup dry red lentils
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¼ cup split mung beans
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5 cups water
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1 ¼ teaspoons salt
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1 teaspoon ground turmeric
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4 teaspoons ghee (clarified butter), divided

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1 teaspoon cumin seeds
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1 medium onion, thinly sliced
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2 green chile peppers, chopped
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2 teaspoons grated fresh ginger
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2 tablespoons chopped fresh cilantro
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½ teaspoon cayenne pepper
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1 tablespoon lemon juice

Instructions

Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.