Curry recipes

Mung Dahl

Course : Curry
Source: Madhur Jaffrey, An Invitation to Indian Cooking
Serves: 6

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Ingredients:

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 dash asafetida

1 tablespoon whole cumin seeds

1 medium lemon wedges

Preparation / Directions:

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.

Mung Dahl

Ingredients:

Preparation / Directions:

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