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