Side Pannel
Mung Dahl
Ingredients List
- 1 1/2 c Mung dahl, split
- 2 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 ts Whole cumin seeds
- Lemon wedges
Directions
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"
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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