Buttered Red Lentils

scant 1 cup red lentils
2 tsp ginger and garlic paste
pinch tumeric
1 green chilli, chopped
1/2 tsp salt
1 tbsp butter
2-3 cloves garlic, chopped
2-3 whole dried chilies
1/2 tsp cumin seeds
14 tsp garnishing garam masala
1 tbps chopped chives

Rinse and drain lentils. Add 2 1/2 cups water, the ginger/garlic paste, turmeric, green chili and salt. Bring to boil over medium heat, then cover and simmer for 30 minutes. Stir vigorously to break up lentils. Cook 10 more minutes until the lentils are soft and mushy.

Melt the butter in a small skillet over a low heat. Add the garlic, whole chilies and cumin seeds. As soon as the seeds begins to sizzle, the chilies turn a shade darkers and the garlic pieces become pale pink (about 2 minutes), pour over lentils. Stir well and simmer another 2 to 3 minutes. Garnish with chives and masala.