Spicy Indian Lentil Stew (Daal) Recipe

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.