Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          split mung dahl
   2      cloves        garlic -- peeled
   2      slices        fresh ginger -- peeled
   1      tablespoon    cilantro
   1      tablespoon    turmeric
     1/2  teaspoon      cayenne -- optional
   1 1/2  teaspoons     salt
   1 1/2  tablespoons   lemon juice
   3      tablespoons   ghee
   1      pinch         asafetida
   1      tablespoon    whole cumin seeds
                        lemon wedges

Preparation:

Clean and wash dahl. Place in a heavy pot. Add 5 c water and bring to a boil. Reduce heat and remove froth. Add garlic, ginger, cilantro, turmeric and cayenne. Cover, leaving lid slightly ajar and cook for 1 1/2 hours. Stir occasionally. When cooked, add salt and lemon juice. In a skillet, heat ghee until hot. Add asafetida and a few seconds later, add the cumin. When the cumin seeds darken, remove from heat and add to the cooked dahl and serve.