Lentil Dahl

• 2 cups lentils
• 1 each cinnamon sticks
• 1 each bay leaves
• 3 medium garlic cloves peeled, whole
• 2 slices ginger root 1" thick
• 1 teaspoon turmeric
• 3/4 each lemon
• 1/2 teaspoon salt
• 18 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 3 tablespoons ghee (clarified butter)
• 1 pinch asafetida
• 1/2 teaspoon cumin seeds whole

1. Wash lentils and drain.
2. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices and turmeric.
3. Bring to a boil, lower heat and simmer for 40 minutes, until lentils are tender and the water has been reduced significantly.
4. Slice lemon thinly and add to the pot with salt, black pepper and cayenne.
5. Simmer for a further 5 minutes.
6. Just before serving, heat ghee until hot, add asafetida and cumin seeds and saute until the seeds begin to colour.
7. Pour over top of dahl and serve over rice.

lentils, cinnamon sticks, bay leaves, garlic, ginger root, turmeric, lemon, salt, black pepper, cayenne pepper, ghee, asafetida, cumin seeds

Taken from recipeland.com/recipe/v/lentil-dahl-37081 (may not work)