INGREDIENTS
1 pinch
Asafetida
1
bunch Cilantro
1 tbsp
Coriander, ground
6
Garlic cloves
1
3-inch piece Ginger, fresh
1/2
Lime or lemon, Juice of
1
Onion, large
2 cups
Red lentils
3 1/2 cups
Tomatoes, fresh or canned
1 tbsp
Honey
1/2 tsp
Fenugreek
1 tbsp
Mustard seeds, black
1/2 tsp
Paprika, ground sweet
1 tsp
Sea salt
1 tsp
Turmeric, ground
1/4 cup
Olive oil
2 tsp
Cumin, ground
2 tbsp
Butter
10
Curry, leaves
3 cups
Water