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”