Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
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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 t Whole cumin seeds
Lemon wedges
Clean & wash dahl. Place in a heavy pot. Add 5 c
water & bring to a boil. Reduce heat & remove froth.
Add garlic, ginger, cilantro, turmeric & cayenne.
Cover, leaving lid slightly ajar & cook for 1 1/2
hours. Stir occasionally. When cooked, add salt &
lemon juice.
In a skillet, heat ghee til lhot. Add asafetida & a
few seconds later, add the cumin. When the cumin
seeds darken, remove from heat & add to the cooked
dahl & serve.
