Lentil Dahl
2 c Green or brown lentils 1 ea Cinnamon stick, 3" 1 ea Bay leaf 3 md Garlic cloves, peeled, whole 2 sl Ginger root, 1" thick 1 ts Turmeric 3/4 ea Lemon 1/2 ts Salt 1/8 ts Black pe...
Ingredients
- 2cup green or brown lentils
- 1ea cinnamon stick, 3"
- 1ea bay leaf
- 3medium garlic cloves, peeled, whole
- 2sl ginger root, 1" thick
- 1tsp turmeric
- 3/4ea lemon
- 1/2tsp salt
Directions
- 1
2 c Green or brown lentils 1 ea Cinnamon stick, 3" 1 ea Bay leaf 3 md Garlic cloves, peeled, whole 2 sl Ginger root, 1" thick 1 ts Turmeric
- 2
Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices & turmeric
- 3
Bring to a boil, lower heat & simmer for 40 minutes, till lentils are tender & the water has been reduced significantly
- 4
Slice lemon thinly & add to the pot with salt, black pepper & cayenne
- 5
Simmer for a further 5 minutes
- 6
Just before serving, heat ghee till hot, add asafetida & cumin seeds & saute till the seeds begin to colour
- 7
Pour over top of dahl & serve over rice
- 8
Madhur Jaffrey, "An Invitation to Indian Cooking"