Title: Lentil Dahl
Categories: Ethnic Vegetarian
Yield: 1 Servings

2	c	Green or brown lentils
1		Cinnamon stick, 3"
1		Bay leaf
3	md	Garlic cloves, peeled, whole
2	sl	Ginger root, 1" thick
1	ts	Turmeric
3/4		Lemon
1/2	ts	Salt
1/8	ts	Black pepper
1/2	ts	Cayenne
3	tb	Ghee
1	pn	Asafetida
1/2	ts	Whole cumin seeds

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"

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