Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Green or brown lentils |
1 each | Cinnamon stick, 3\" |
1 each | Bay leaf |
3 mediums | Garlic cloves, peeled, whole |
2 slices | Ginger root, 1\" thick |
1 teaspoon | Turmeric |
¾ each | Lemon |
½ teaspoon | Salt |
⅛ teaspoon | Black pepper |
½ teaspoon | Cayenne |
3 tablespoons | Ghee |
1 pinch | Asafetida |
½ teaspoon | 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.
Madhur Jaffrey, "An Invitation to Indian Cooking"