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Mung Dahl Recipe
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1 1/2 c Mung dahl, split 2 ea 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 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"
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