Dhal
1½ cups (375ml) pea dhal
Water to boil the dhal
1 tsp (5ml) turmeric powder
3 tbs (45ml) oil
1 tbs (15ml) vegetable ghee or oil (you may add more)
¼ tsp black mustard seeds
¼ tsp cumin seeds
Pinch of fenugreek seeds
½ tsp yellow asafoetida
¼ cup (60ml) finely sliced onion
2 springs tender curry leaves
1 tsp (5ml) each garlic and ginger paste
1-2 dry red chillies broken into