Lentil dahl

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"

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