Side Pannel
Lentil Dahl
Ingredients List
- 2 c Green or brown lentils
- 1 Cinnamon stick, 3"
- 1 Bay leaf
- 3 md Garlic cloves, peeled, whole
- 2 sl Ginger root, 1" thick
- 1 ts Turmeric
- 3/4 Lemon
- 1/2 ts Salt
- 1/8 ts Black pepper
- 1/2 ts Cayenne
- 3 tb Ghee
- 1 pn Asafetida
- 1/2 ts Whole cumin seeds
Directions
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.
Slice lemon thinly & add to the pot with salt, black pepper & cayenne.
Simmer for a further 5 minutes.
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.
Madhur Jaffrey, "An Invitation to Indian Cooking"
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.
Slice lemon thinly & add to the pot with salt, black pepper & cayenne.
Simmer for a further 5 minutes.
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.
Madhur Jaffrey, "An Invitation to Indian Cooking"
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