Yield: 6 servings
Measure | Ingredient |
---|---|
1½ cup | Moong beans |
2 \N | Garlic cloves |
2 slices | Ginger |
1 tablespoon | Chopped cilantro |
1 tablespoon | Tumeric |
½ teaspoon | Cayenne |
1½ teaspoon | Salt |
1½ teaspoon | Lemon juice |
3 tablespoons | Ghee |
1 pinch | Asafetida |
1 teaspoon | Whole cumin seeds |
\N \N | Lemon or lime wedges |
Put beans in large pot, add 5 cups water. Bring to a boil. Remove froth & add garlic, ginger, cilantro, tumeric, cayenne. Simmer for 1½ hours, stirring occasionally.
When beans are soft, add salt & lemon juice.
In a skillet, heat ghee. When hot, add asafetida & cumin. Pour oil over the dahl & serve.
Posted by Mark Satterly in Fidonet Intercook Submitted By KAREN MINTZIAS On 10-30-95