- 2½ cups red lentils (dal masoor), picked over
- 4 tablespoons vegetable oil, butter or ghee
- Place the red lentils in a container, cover with water, agitate with your hands and drain. Repeat 5 times (or until the water is clear), and set aside.
- Heat 4 tablespoons oil in a heavy-base, medium-sized pot over medium heat. Add the fenugreek, mustard, cumin and c