Mung Dahl

Recipe Ingredients

1 1/2 cups	355ml	Split mung dahl
2		Garlic - peeled
2		Fresh ginger - peeled
1 tablespoon	15ml	Cilantro
1 tablespoon	15ml	Turmeric
1/2 teaspoon	2.5ml	Cayenne - optional
1 1/2 teaspoons	7.5ml	Salt
1 1/2 tablespoons	22ml	Lemon juice
3 tablespoons	45ml	Ghee
1		Asafetida
1 tablespoon	15ml	Whole cumin seeds
		Lemon wedges

Recipe Instructions

Clean and wash dahl. Place in a heavy pot. Add 5 c water and bring to a boil. Reduce heat and remove froth. Add garlic, ginger, cilantro, turmeric and cayenne. Cover, leaving lid slightly ajar and cook for 1 1/2 hours. Stir occasionally. When cooked, add salt and lemon juice. In a skillet, heat ghee until hot. Add asafetida and a few seconds later, add the cumin. When the cumin seeds darken, remove from heat and add to the cooked dahl and serve.

Source:
Madhur Jaffrey's, "An Invitation to Indian Cooking"

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