Lentil Dahl Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
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 tsp: Turmeric,
3/4 each: Lemon,
1/2 tsp: Salt,
1/8 tsp: Black pepper,
1/2 tsp: Cayenne,
3 tbsp: Ghee,
1 pinch: Asafetida,
1/2 tsp: Whole cumin seeds,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp