Lentil Dahl

1. 1

   Wash lentils and drain.

2. 2

   Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices and turmeric.

3. 3

   Bring to a boil, lower heat and simmer for 40 minutes, until lentils are tender and the water has been reduced significantly.

4. 4

   Slice lemon thinly and add to the pot with salt, black pepper and cayenne.

5. 5

   Simmer for a further 5 minutes.

6. 6

   Just before serving, heat ghee until hot, add asafetida and cumin seeds and saute until the seeds begin to colour.

7. 7

   Pour over top of dahl and serve over rice.

No additional tips available.