Lentil dahl
1 servings
Ingredients
| Quantity | 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 |
Directions
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"