Buttery dry cooked daal with fresh ginger and coriander

Ingredients:2 cups of "mash" lentil, soaked in water for about 1/2 hour 1 tsp dry roasted and then ground cumin and coriander seeds (dhania / zeera) 1/2 tsp turmeric (haldi) 1/2 tsp red chilli powder (laal mirch)salt to taste water at handFor tempering (bhagar): 2 tbsp of ghee 1-2 dried red chillis 1 tsp cumin seeds1 large clove of garlic, thinly slicedGarnish with:1/2 bunch of coriander leaves, chopped 1 inch of ginger, peeled and finely cut into slivers Takes about 30 minutes to prepare- so a  great quick fix and feeds up to 2-3 people

I have said this many times, but my family can't do dinner without a daal. To me this sacrilegious devotion to daal continues across the seas and I find myself craving for a lentil-y supper every other day. This one has to be a firm favorite in my household and it might have something to do with the fact that it doesn't resemble the proverbial Oliver Twist slop that my husband finds rather unpleasant (though his love for daal has increased exponentially since marrying me), but rather this daal is cooked until dry and  you can see each grain separately. The ghee tempering adds the much needed kick and buttery essence that brings the lentil to life. Try it when you're really stuck for time and your tummy is aching for some veggie protein and really just because you need some daal like i usually do!1. Boil water in a saucepan and add the soaked lentil with the salt, red chilli powder, coriander and cumin powder and turmeric. Boil this on medium heat and taste about 15 minutes later to check if cooked. Might take a bit longer to cook, so keep checking2. Once done the water should be completely absorbed and the lentil should be cooked through. Spoon out in a serving bowl.3. For the tempering, heat ghee in a small frying pan and add cumin seeds, once they begin to splutter add the garlic. Once these brown a bit through in the red dried chillis, don't let these burn. Pour immediately over the lentil and stir. Garnish with chopped coriander leaves and ginger slivers!