Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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