Mung Dahl

Course : Curry
Source:
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.


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