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Lentil Dahl

















Ingredients

Quantity
Green or brown lentils
2 cups
Cinnamon stick 3”
1 piece
Bay leaf
1
Garlic cloves
3
Ginger root (1” thick)
2 slices
Turmeric
1 tbsp
Lemon
¾
Salt
½ tsp
Black pepper
1/8 tsp
Cayenne
½ tsp
Ghee
3 tbsp
Asafetida
1 pinch
Cumin seeds
½ tsp


Wash lentils and drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices and turmeric. Bring to a boil, lower heat and simmer for 40 minutes, until lentils are tender and the water has been reduced significantly. Slice lemon thinly and add to the pot with salt, black pepper and cayenne. Simmer for a further 5 minutes. Just before serving, heat ghee until hot, add asafetida and cumin seeds and sauté until the seeds begin to color. Pour over top of dahl and serve over rice.