Ingredients:

Cook the Lentils:

• • • First wash the shit out of your lentils, until the water runs clear.
    • In a 3qt or better pot, add washed lentils, water, and salt.
    • Bring them to a boil, then turn them down to a quick simmer.
    • Scoop off any white foam that forms on the top.
    • Stir occasionally while prepping the masala.
    • Cook till the lentils are breaking down. (20-30 mins)

Make the Masala:

• • • In a wide skillet on medium heat, bring the ghee up to temperature and add the whole cumin seeds and bay leaf.
    • Use the tip of a knife to poke holes in 2 of the whole chilis and drop them in as well.
    • Let the spices toast in the ghee till they become fragrant. (5 mins)
    • Take out the chilis and put them aside, then dump in the diced onions.
    • Increase the heat and let the onions cook down to just getting brown (5-10 mins)
    • Add the garlic and ginger, and let those cook in. (5 mins)
    • Next squirt in the tomato paste and cook that in, don’t let it burn. (2-3 mins)
    • Dump in the tomatoes and sliced chilis and let them cook down to almost a jam. (5-10 mins)
    • Add in the Salt, Turmeric, Fenugreek, and Hot Indian Chili Powder. Cook that in too. (5-10 mins)

Now for the Magic!

• • • Put two big ladles of lentils into the masala, using them to deglaze the skillet.
    • Now dump the contents of the skillet into the lentil pot and stir.
    • Sprinkle in the Garam Masala and slowly simmer for a few minutes to let everything incorporate.
    • Turn off the heat and stir in 80% of the cilantro (roughly chopped).
    • Salt and lemon to taste.
    • Garnish with fresh cilantro and one of them ghee-fried chilis.

Serve over rice, or with naan, or in a bowl with a big spoon.