Recipe - Mung Dahl

1 One half cup Mung dahl, split
2 Garlic cloves, peeled
2 sl Fresh ginger, peeled
1 tablespoon Cilantro
1 tablespoon Tumeric
One half teaspoon Cayenne, optional
1 One half teaspoon Salt
1 One half tablespoon Lemon juice
3 tablespoon Ghee
1 pn Asafetida
1 teaspoon Whole cumin seeds
Lemon wedges

Clean & wash dahl. Place in a heavy pot. Add 5 cup water & bring to a boil.
Reduce heat & remove froth. Add garlic, ginger, cilantro, turmeric &
cayenne. Cover, leaving lid slightly ajar & cook for 1 One half hours. Stir
occasionally. When cooked, add salt & lemon juice.

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.

Madhur Jaffrey, "An Invitation to Indian Cooking"

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