Name: Mung Dahl
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

Surely it is not wrong for us to think and talk about Heaven. I like to find out all I can about it. I expect to live there through all eternity. If I were going to dwell in any place in this country, if I were going to make it my home, I would inquire about its climate, about the neighbors I would have – about everything, in fact, that I could learn concerning it. If soon you were going to emigrate, that is the way you would feel. Well, we are all going to emigrate in a very little while. We are going to spend eternity in another world… Is it not natural that we should look and listen and try to find out who is already there and what is the route to take?

D.L. Moody

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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