Step 1

Add the washed mung dal to a large pan with the water and the stock cube. Put the pan on a high heat until boiling and then reduce heat to medium. Place lid on pan. Cook for 30-40 minutes, stirring regularly.

Step 2

In a separate non-stick frying pan place the ghee and cook on a medium heat.

Step 3

Once hot and melted add the ginger, mustard seeds, cumin, coriander, turmeric and cinnamon. Stir to combine and cook for 2-3 minutes.

Step 4

Add the sliced leeks and cook for another 5-6 minutes.

Step 5

Add the contents of the frying pan to the mung dal and stir to combine.

Step 6

Add a generous amount of salt and pepper and the juice of the lemons and ive it another stir.