| 1 | Monika deol is an entertainment anchorperson for city tv as well as host of electric circus and anchor for fax news show. |
| 2 | She was born in india but raised on a diary farm in beausejour, manitoba. |
| 3 | Wash lentils thoroughly by placing in bowl and covering with water. |
| 4 | Remove any that float, drain well. |
| 5 | In heavy based skillet, heat ghee (or butter) and fry onion, garlic and ginger a few minutes over medium heat until onion is golden brown. |
| 6 | Add tumeric and mix to combine well. |
| 7 | Add lentils. |
| 8 | Fry mixture about 2 minutes. |
| 9 | Add hot water and bring mixture to boil, then reduce heat so mixture is just simmering. |
| 10 | Cover and cook 15 to 20 minutes. |
| 11 | Add salt and garam masala. |
| 12 | Stir well and finish cooking lentils until they are soft and consistency of mixture is quite thick. |
| 13 | If there"s too much liquid, remove cover so liquid will evaporate. |
| 14 | Spoon into serving dish. |
| 15 | Sprinkle with coriander. |
| 16 | Serves: 4-6 |
