1.
Process the onion, garlic, tomato, and green chili in a food processor or blender until almost smooth.
| 1 each |
Onion |
| 6 each |
Garlic |
| 1 each |
Tomato |
| 1 each |
Green Chilies |
2.
In a pot, heat ghee over medium heat. Add the curry leaves and sauté for about 30 seconds until fragrant.
| 1 tbsp |
Ghee |
| 6–8 each |
Curry Leaves |
3.
Add the processed mixture to the pot and cook for 5–7 minutes, stirring occasionally, until the mixture is fragrant and slightly thickened.
4.
Add the lentils, daal masala, chicken stock, and water to the pot. Stir to combine and bring to a boil.
| 1 cup |
Red Lentils |
| 2 tbsp |
Daal Masala |
| 2 cup |
Chicken Stock |
| 2 cup |
Water |
5.
Reduce the heat to low and simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.