1 cup red lentils, rinsed once in cold running water and set aside
2 Tablespoons ghee/clarified butter
1 teaspoon cumin seeds
1 1/2 peeled chopped garlic
1 jalapeno, seeds and vein removed, and diced
1/2 teaspoon ground turmeric
1 cup Roma tomatoes, chopped
1 teaspoon sea salt
1/4 cup chopped cilantro, for garnish
Once the lentils are rinsed, soak in 2 cups water for one hour.
In a medium sauce pot over medium heat, melt ghee.
When the ghee has melted, add cumin seeds and saute for a minute.
Add garlic and jalapeno, and saute for a minute.
Add turmeric, saute for 30 seconds, and then add tomatoes.
Add lentils along with the water in which they were soaked, and add an extra 1 cup water. Bring this to a boil.
Once the lentils come to a boil, reduce heat to simmer. Cover and cook for 25 minutes. Stir once after 15 minutes.
Garnish with cilantro, and serve.