Meet Rushina Munshaw-Ghildiyal - Pulses

Ingredients

• 1 cup husked, split Egyptian lentils (masoor dal)
• 3-4 medium-sized onions, quartered
• 6 large tomatoes, blanched, peeled and quartered
• 5-6 garlic cloves, halved
• 1 inch piece of fresh ginger, coarsely chopped
• 1/2 tsp red chilli powder (optional)
• Salt to taste
• 1 litre water or vegetable stock
• 1 tbsp ghee
• 2 bay leaves
• 1/2 inch cinnamon stick
• 3-4 cloves
• 1/2 tsp curry powder (commercial)