Mung Dahl – Regional Cuisine

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”