Mung Dahl
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 cups Mung dahl, split
2 Garlic cloves, peeled
2 slicesFresh ginger, peeled
1 tablespoon Cilantro
1 tablespoon Tumeric
1/2 teaspoon Cayenne, optional
1 1/2 teaspoons Salt
1 1/2 tablespoons Lemon juice
3 tablespoons Ghee
1 pinch Asafetida
1 teaspoon Whole cumin seeds
Lemon wedges

Preparation

1 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. 2 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.