Mung Dahl

• 1 1/2 cups mung dahl split
• 2 each garlic cloves peeled
• 2 slices ginger fresh, peeled
• 1 tablespoon cilantro
• 1 tablespoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons lemon juice
• 3 tablespoons ghee (clarified butter)
• 1 pinch asafetida
• 1 teaspoon cumin seeds whole
• 1 wedges lemon

1. Clean and wash dahl.
2. Place in a heavy pot.
3. Add 5 cup water and bring to a boil.
4. Reduce heat and remove froth.
5. Add garlic, ginger, cilantro, turmeric and cayenne.
6. Cover, leaving lid slightly ajar and cook for 1 1/2 hours.
7. Stir occasionally.
8. When cooked, add salt and lemon juice.
9. In a skillet, heat ghee til lhot.
10. Add asafetida and a few seconds later, add the cumin.
11. When the cumin seeds darken, remove from heat and add to the cooked dahl and serve.

garlic, ginger, cilantro, turmeric, cayenne pepper, salt, lemon juice, ghee, asafetida, cumin seeds, lemon

Taken from recipeland.com/recipe/v/mung-dahl-35069 (may not work)