Dal (Indian Lentil Curry)

Bahan-bahan (3 porsi)

• 2 tbsp / 30 g ghee (, or 1 tbsp oil + 1 tbsp/15g butter (Note 1))
• 2 g reen cayenne chillies (, deseeded and cut into chunks (optional) (Note 2))
• 1 medium onion (, finely chopped (brown or yellow))
• 6 g arlic cloves (, finely chopped)
• 1 tbsp ginger (, finely chopped (1.5cm / 3/5"))
• 8 fresh curry leaves (, or 6 dried (Note 3))
• 1 tomato (, chopped)
• 1/2 tsp ground cumin
• 1 cup dried chana dal (, yellow split peas or other yellow lentils (Note 4 for other lentils))
• 4 cups / 1 litre water
• 1/2 tsp turmeric powder
• 1/8 tsp garam marsala
• 3/4 tsp salt
• 1 1/2 tbsp / 20g ghee (, or half each butter + oil (Note 1))
• 1 eschalot or 1/4 small onion (, halved lengthways and sliced (Note 5))
• 1 tsp cumin seeds
• 1/2 tsp black mustard seeds ((optional))
• 3 dried chillies (, broken in half, seeds removed (optional))
• Fresh coriander/cilantro sprigs ((optional))
• Steamed basmati rice