*  Exported from  MasterCook  *
 
                                 MUNG DAHL
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Mung dahl, split
    2       ea           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       t            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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