1 cup red lentils

4 ounces ghee

1 tablespoon cumin seed

8 ounces onion -- finely chopped

2 cloves garlic -- finely sliced

2 medium bay leaves

114 teaspoon cayenne

2 tablespoons cilantro -- minced

Boil some lentils until they are a smooth puree. Heat ghee in pan or pot over a low heat. When hot add cumin seeds. Fry until they darken slightly - do NOT le t them burn; if they do throw away and start again, it can't be rescued! Add on ions, garlic and bay leaves and fry gently for about 20 mins, stirring occasion ally. Stir in cayenne pepper and cilantro. Pour over lentils and serve.

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