Lentil Dahl

• 2 cups brown lentils or Green
• 1 cinnamon sticks
• 1 bay leaf
• 3 garlic cloves mediums, peeled, whole
• 2 ginger root slcs, 1" thick
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne
• 3 tablespoons ghee
• 1 asafetida
• cumin seed teaspoon Whole

1. 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.
2. Slice lemon thinly & add to the pot with salt, black pepper & cayenne.
3. Simmer for a further 5 minutes.
4. 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.

brown lentils, cinnamon, bay leaf, garlic, ginger root slcs, turmeric, salt, black pepper, cayenne, ghee, asafetida, cumin

Taken from www.yummly.com/recipe/Lentil-Dahl-1663314 (may not work)