|Cinnamon stick||1 Inch (2.5 Cm)|
|Onion||1 , chopped|
|Ginger||1 Inch, chopped (2.5 Cm)|
|Green chili||1 , finely chopped|
|Garlic||1 Clove (5 gm), chopped|
|Garam masala||1⁄2 Teaspoon|
|Masoor dhal||225 Gram|
|Lemon||1 , juiced|
Heat the oil in a pan, add the cloves, cardamoms and cinnamon and fry until they start to swell.
Add the onion and fry until softened.
Add the ginger, chilli, garlic and garam masala and cook for about 5 minutes.
Add the lentils, stir thoroughly and fry for 1 minute.
Add salt to taste and enough water to come about 3cm above the level of the lentils.
Bring to the boil, cover and simmer for about 20 minutes, until really thick and tender.
Sprinkle with the lemon juice, stir and serve at once.