- 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.
Ghee is clarified butter that can be purchased ready for use in Asian grocery stores. It can also be easily prepared at home. Here's how. In a saucepan, melt 454 g (1 lb) of unsalted butter and simmer for 20 minutes, skimming regularly. Pour the remaining butter through a sieve: that’s ghee. It will keep in the fridge for months. Why is it so popular in Indian cuisine? For the great taste of butter, of course, but also because unlike traditional melted butter, it does not burn!