Recipe for Lentil Dahl


2 cup green or brown lentils
1 each cinnamon stick, 3
1 each bay leaf
3 medium garlic cloves, peeled, whole
2 slice ginger root, 1 thick
1 teaspoon turmeric
3/4 each lemon
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon cayenne
3 tablespoon ghee
1 pinch asafetida
1/2 teaspoon whole cumin seeds


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.

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