Mung Dahl
- 1 1/2 cup(s) dahl, mung, split
- 2 garlic clove(s)
- 2 slice(s) ginger; grated, fresh
- 1 tablespoon(s) cilantro
- 1 tablespoon(s) tumeric
- 1/2 teaspoon(s) cayenne pepper; optional
- 1 1/2 teaspoon(s) salt
- 1 1/2 tablespoon(s) lemon juice
- 3 tablespoon(s) ghee
- 1 pinch(es) asafetida
- 1 teaspoon(s) cumin seeds; whole
- lemon(s); cut into wedges
Clean and wash dahl. Place in a heavy pot. Add 5 cups water and bring to a boil.
Reduce heat and remove froth. Add garlic, ginger, cilantro, turmeric and cayenne. Cover, leaving lid slightly ajar, cook for 1 1/2 hours. Stir occasionally.
When cooked, add salt and lemon juice.
In a skillet, heat ghee until hot. Add asafetida and a few seconds later, add the cumin. When the cumin seeds darken, remove from heat and add to the cooked dahl, serve.
Contributor: Madhur Jaffrey, "An Invitation to Indian Cooking"
Yield: 6 servings