Lemon wedges Clean & wash dahl. Place in a heavy pot. Add 5 c water & bring to a boil. Reduce heat & remove froth. Add garlic, ginger, cilantro, turmeric & cayenne. Cover, leaving lid slightly ajar & cook for 1 1/2 hours. Stir occasionally. When cooked, add salt & lemon juice. In a skillet, heat ghee til lhot. Add asafetida & a few seconds later, add the cumin. When the cumin seeds darken, remove from heat & add to the cooked dahl & serve. Madhur Jaffrey, "An Invitation to Indian Cooking"