Recipe - Lentil Dahl

2 cup Green or brown lentils
1 Cinnamon stick, 3"
1 Bay leaf
3 md Garlic cloves, peeled, whole
2 sl Ginger root, 1" thick
1 teaspoon Turmeric
Three fourths Lemon
One half teaspoon Salt
1/8 teaspoon Black pepper
One half teaspoon Cayenne
3 tablespoon Ghee
1 pn Asafetida
One half teaspoon 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini