Mung Dahlethnic, vegetarian 1 1/2 cup mung dahl, split 2 each garlic cloves, peeled 2 slice fresh ginger, peeled 1 tablespoon cilantro 1 tablespoon tumeric 1/2 teaspoon cayenne, optional 1 1/2 teaspoon salt 1 1/2 tablespoon lemon juice 3 tablespoon ghee 1 pinch asafetida 1 teaspoon whole cumin seeds 1 lemon wedges 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. 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" |
