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Lentil Dahl Recipe
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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"
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