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
  over rice.
  
  Madhur Jaffrey, "An Invitation to Indian Cooking"