Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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"

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