Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
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2 c Green or brown lentils
1 ea Cinnamon stick, 3"
1 ea Bay leaf
3 md Garlic cloves, peeled, whole
2 sl Ginger root, 1" thick
1 t Turmeric
3/4 ea Lemon
1/2 ts Salt
1/8 ts Black pepper
1/2 ts Cayenne
3 tb Ghee
1 pn Asafetida
1/2 ts Whole cumin seeds
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.
