Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Green or brown lentils 1/2 ts Salt
1 ea Cinnamon stick, 3" 1/8 ts Black pepper
1 ea Bay leaf 1/2 ts Cayenne
3 md Garlic cloves, peeled, whole 3 tb Ghee
2 sl Ginger root, 1" thick 1 pn Asafetida
1 ts Turmeric 1/2 ts Whole cumin seeds
3/4 ea Lemon

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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