Lebu Daal

1: Cook the lentils with salt and turmeric in water until soft.

2: Whisk the lentils to smooth out any chunky bits. Optionally strain for a lighter consistency.

3: For the tadka, fry sliced garlic and chopped onion in ghee until golden brown.

4: In serving bowls, layer thin slices of lemon, chopped cilantro, and sliced green chilies.

5: Pour in the desired amount of daal, then top with the tadka.

6: Avoid letting the lemon sit in the daal for too long to prevent bitterness. Add it just 5 minutes before eating.