Dahl - Lentil Puree

250g red lentils (can also use brown lentils)
1½ tab ghee or cold pressed olive or canola oil
1 large onion, finely sliced
2 cloves garlic, finely chopped
1 teas finely grated fresh ginger
½ teas ground turmeric
3 cups hot water
1 teas salt
½ teas garam marsala

• Wash lentils thoroughly, removing those that float on the surface
  
  
• Drain well
  
  
• Heat ghee and fry onion, garlic and ginger until onion is golden brown.
  
  
• Add turmeric and stir well
  
  
• Add drained lentils and fry for a minute or two, then add hot water, bring to boil, reduce heat to a simmer
  
  
• Cover and cook for 15 - 20 minutes, or until lentils are half cooked
  
  
• Add salt and garam marsala
  
  
• Mix well and continue cooking until lentils are soft and the consistency is similar to porridge. If there is too much liquid, leave the lid off the pan to speed evaporation
  
  
• Serve dahl plain or garnished with slice onions, fried to golden brown

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