Mung Dahl

Photo: flickr user jeffgunn

Ingredients

1 1/2 cups Mung dahl, split

2 Garlic cloves, peeled

2 slicesFresh ginger, peeled

1 tablespoon Cilantro

1 tablespoon Tumeric

1/2 teaspoon Cayenne, optional

1 1/2 teaspoons Salt

1 1/2 tablespoons Lemon juice

3 tablespoons Ghee

1 pinch Asafetida

1 teaspoon Whole cumin seeds

Lemon wedges

Preparation

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.