1 cup (250 ml) red lentils, rinsed and drained

4 cups (1 litre) water

2 pieces 1/2-inch (1-cm) fresh ginger, peeled

1/2 teaspoon (2.5 ml) turmeric

• 1/4 cup (60 ml) vegetable oil or
• 1/4 cup (60 ml) ghee or
• 1/4 cup (60 ml) melted butter

In a saucepan, bring the lentils, water, ginger, and turmeric to a boil. Simmer for 1 hour. Skim during cooking. Remove the ginger pieces. Keep warm.

In a small skillet, heat the oil over high heat. Add the mustard seeds and cook until they begin to pop. Add the cumin seeds, ground coriander, and cayenne pepper. Remove from the heat and pour over the lentils. Add the cilantro and lemon or lime juice. Season with salt. Serve with meat and poultry.

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