Lentil Dahlcurries, main dish, vegan, vegetarian 2 cup green or brown lentils 1 each cinnamon stick, 3 1 each bay leaf 3 medium garlic cloves, peeled, whole 2 slice ginger root, 1 thick 1 teaspoon turmeric 3/4 each lemon 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 teaspoon cayenne 3 tablespoon ghee 1 pinch asafetida 1/2 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" |
