Last updated 6/12/2012 12:56:12 AM. Recipe ID 18299. Report a problem with this recipe.
Title: Lentil dahl
Categories: Ethnic, Vegetarian
Yield: 1 Servings
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
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
Madhur Jaffrey, "An Invitation to Indian Cooking"
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