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Lentil Dahl

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Ethnic, Vegetarian 1 Servings

INGREDIENTS

2 c Green or brown lentils
1 Cinnamon stick, 3"
1 Bay leaf
3 md Garlic cloves, peeled, whole
2 sl Ginger root, 1" thick
1 ts Turmeric
3/4 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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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