| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Ethnic, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Mung dahl, split |
| 2 |
|
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 |
|
|
Lemon wedges |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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