Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Lentils |
| 2½ cup | Water |
| Salt | |
| 2 eaches | Garlic cloves |
| 1 each | Green chili, chopped |
| 1 teaspoon | Black mustard seeds |
| 3 tablespoons | Ghee |
| 1 teaspoon | Cumin seeds |
| Chili powder |
Wash lentils thoroughly. Place in pot with the water & bring to a boil over medium heat. Cook about 10 minutes.
Stir in salt, garlic, chili & mustard. Lower heat & simmer for 30 minutes till lentils are soft.
In a skillet, heat the ghee & toss in the cumin seeds & chili powder.
Top cooked dahl just before serving with ghee mixture.
Michael Pandya, "Indian Vegetarian Cooking"