Lentil Dahl
Ingredients| 2 cup green or brown lentils |
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Wash lentils & drain. Combine with 6 cups water, cinnamon stick, bay
leaf, garlic cloves, ginger slices & turmeric. Bring to a boil, lower
heat & simmer for 40 minutes, till lentils are tender & the water has
been reduced significantly.
Slice lemon thinly & add to the pot with salt, black pepper & cayenne.
Simmer for a further 5 minutes.
Just before serving, heat ghee till hot, add asafetida & cumin seeds &
saute till the seeds begin to colour. Pour over top of dahl & serve
over rice.
Madhur Jaffrey, "An Invitation to Indian Cooking"
Servings: 1
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