Lentil Dahl

Photo: flickr user Claire Dancer

Ingredients

2 cups Green or brown lentils

1 Cinnamon stick, 3"

1 Bay leaf

3 mediums Garlic cloves, peeled, whole

2 slcs Ginger root, 1" thick

1 teaspoon Turmeric

Lemon

teaspoon Salt

teaspoon Black pepper

teaspoon Cayenne

3 tablespoons Ghee

1 pch Asafetida

teaspoon Whole cumin seeds

Preparation

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.

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Tags:

main

dish

ethnic

Asian

Yield:

6.0 servings

Added:

Friday, February 12, 2010 - 5:43pm

Creator:

Anonymous

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