Lentil Dahl - Madhur Jaffrey

Recipe Ingredients

2 cups	474ml	Green or brown lentils
1		Cinnamon - (3 inch)
1		Bay leaf
3		Garlic
2		Ginger root - (1 inch thick)
1 tablespoon	15ml	Turmeric
3/4		Lemon
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Black pepper
1/2 teaspoon	2.5ml	Cayenne
3 tablespoons	45ml	Ghee
1		Asafetida
1/2 teaspoon	2.5ml	Whole cumin seeds

Recipe Instructions

Wash lentils and drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices and turmeric.

Bring to a boil, lower heat and simmer for 40 minutes, until lentils are tender and the water has been reduced significantly.

Slice lemon thinly and add to the pot with salt, black pepper and cayenne.

Simmer for a further 5 minutes.

Just before serving, heat ghee until hot, add asafetida and cumin seeds and saute until the seeds begin to color.

Pour over top of dahl and serve over rice.

Source:
Madhur Jaffrey, "An Invitation to Indian Cooking"

Rating

Average rating:

4.6 (5 votes)

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