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Mung dahl

Yield: 6 Servings

Ingredients:

• 1 1/2 c Mung dahl split
• 2 ea Garlic cloves peeled
• 2 sl Fresh ginger peeled
• 1 tb Cilantro
• 1 tb Tumeric
• 1/2 ts Cayenne optional
• 1 1/2 ts Salt
• 1 1/2 tb Lemon juice
• 3 tb Ghee
• 1 pn Asafetida
• 1 ts Whole cumin seeds

Instructions:

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

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