Title: Mung Dahl
Categories: Ethnic Vegetarian
Yield: 6 Servings

1 1/2	c	Mung dahl, split
2		Garlic cloves, peeled
2	sl	Fresh ginger, peeled
1	tb	Cilantro
1	tb	Tumeric
1/2	ts	Cayenne, optional
1 1/2	ts	Salt
1 1/2	tb	Lemon juice
3	tb	Ghee
1	pn	Asafetida
1	ts	Whole cumin seeds
		Lemon wedges

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"

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