Ingredients
- 3 garlic (cloves)
- 2 green
- 1 cinnamon stick
- 1 bay leaf
- 1 asafetida
- 3/4 lemon
- 3 tb ghee
- 1 ts turmeric
- 1/2 ts salt
- 1/2 ts cayenne
- 1/2 ts cumin seeds (whole)
- 1/8 ts black pepper
- 2 slices ginger root (sliced)
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"
