Mung Dahl

Servings: 6
Ingredients:

1 1/2 c  Mung dahl, split
2 ea Garlic cloves, peeled
2 sl Fresh ginger, peeled
1 tb Cilantro
1 tb Tumeric
1/2 ts Cayenne, optional
1 1/2 ts Salt
1 1/2 tb Lemon juice
3 tb Ghee
1 pn Asafetida
1 ts Whole cumin seeds
Lemon wedges

Clean and wash dahl. Place in a heavy pot. Add 5 c water and bring to a
boil. Reduce heat and remove froth. Add garlic, ginger, cilantro, turmeric
and cayenne. Cover, leaving lid slightly ajar and cook for 1 1/2 hours. Stir
occasionally. When cooked, add salt and lemon juice.

In a skillet, heat ghee til lhot. Add asafetida and a few seconds later,
add the cumin. When the cumin seeds darken, remove from heat and add to the
cooked dahl and serve.

Madhur Jaffrey, ‘An Invitation to Indian Cooking’

—–