Mung Dahl Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Mung dahl, split
2 each: Garlic cloves, peeled
2 slice: Fresh ginger, peeled
1 tbsp: Cilantro,
1 tbsp: Tumeric,
1/2 tsp: Cayenne, optional
1 1/2 tsp: Salt,
1 1/2 tbsp: Lemon juice,
3 tbsp: Ghee,
1 pinch: Asafetida,
1 tsp: Whole cumin seeds,
Lemon wedges,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp