Ingredients

• 0.5 cups dry yellow lentils
• 0.25 cups dry red lentils
• 0.25 cups split mung beans
• 5 cups water
• 1.25 teaspoons salt
• 1 teaspoon ground turmeric
• 4 teaspoons ghee , clarified butter
• 1 teaspoon cumin seeds
• 1 medium onion , thinly sliced
• 2 greens chile peppers , chopped
• 2 teaspoons grated fresh ginger
• 2 tablespoons chopped fresh cilantro
• 0.5 teaspoons cayenne pepper
• 1 tablespoon lemon juice

Instructions

1. 1 Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
2. 2 Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
3. 3 Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.

Nutrition per serving