Serves: 8 1 cup Toor dal (lentils), well rinsed ¼ teaspoon turmeric 4 cups water 1 teaspoon salt ¼ cup ghee ¼ cup shallots, sliced 1/8th inch ½ teaspoon garlic, minced 1 each roma tomato, chopped ½ teaspoon cumin seeds ¼ cup cilantro Preparation: In a saucepan, add toor dal, turmeric, water, and salt. Bring to a boil, then reduce the heat to low. Cover and cook lentils until very soft, approximately 30 minutes. Add water as required - do not let water get too low. Cook until lentils are done. In a frying pan, heat ghee over moderate heat. Add cumin seeds and fry until dark, then add shallots and sauté until light brown. Add garlic, sauté for 10 sec more (do not burn the garlic). Add tomatoes and cook until tender, approx. 5 min., and then pour over the dal. Add salt to taste. Serve hot, garnished with cilantro.