Lentil dahl
Yield: 1 Servings
Ingredients:
- 2 c Green or brown lentils
- 1 ea Cinnamon stick
- 3"
- 1 ea Bay leaf
- 3 md Garlic cloves peeled whole
- 2 sl Ginger root
- 1" thick
- 1 ts Turmeric
- 3/4 ea Lemon
- 1/2 ts Salt
- 1/8 ts Black pepper
- 1/2 ts Cayenne
- 3 tb Ghee
- 1 pn Asafetida
- 1/2 ts Whole cumin seeds
Instructions:
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
