|
Ingredients
|
Quantity
|
|
Lentils
|
2 cups
|
|
Cinnamon stick 2 to 3 inch long
|
1 piece
|
|
Whole bay leaf
|
1
|
|
Garlic cloves – peeled
|
5
|
|
Fresh ginger – peeled
|
1”
|
|
Turmeric ground
|
1 tsp
|
|
Lemon sliced
|
¾
|
|
Salt
|
1 ½ tsp
|
|
Pepper black
|
1/8 tsp
|
|
Cayenne pepper (optional)
|
¼ tsp
|
|
Oil or ghee
|
3 tbsp
|
|
Ground asafetida (optional)
|
1 pinch
|
|
Whole cumin seeds
|
½ tsp or more
|
Wash the lentils. Drain. In a 4 quart pot, combine the lentils, 6
cups water, cinnamon stick, bay leaf, garlic, cloves, ginger slices and
turmeric. Bring to a boil. Cover, lower heat, and simmer gently until tender,
about 45 minutes. Slice lemon into 5 or 6 rounds. Remove seeds. Add lemon
slices, salt, black pepper, and cayenne to lentils. Stir. Cover and simmer
another 5 minutes. Just before serving, heat the vegetable oil in a skillet
over medium high heat. Put in the asafetida and cumin seeds. As soon as the
cumin begins to sizzle and expand and the seeds darken, pour the contents of
the skillet over the lentils and stir.
To serve: Serve the lentils with rice.
