Moong Daal with Curry Leaf Red Chile and Tempered Garlic

Ingredients

• 100 grams moong daal (without husk), soaked for 10 minutes before cooking
• 1/2 teaspoon turmeric
• 1 piece cinnamon stick
• 1/2 teaspoon red chile powder
• Salt, to taste
• 2 tablespoons ghee or butter (mixed with 1 tbsp oil)
• 1 teaspoon cumin seeds
• 1 clove garlic, sliced finely
• 2 dried red chilli
• 5 fresh curry leaves
• 2 teaspoons chopped cilantro
• 1 inch ginger, julienned
• 1/2 teaspoon garam masala, to serve

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