Mung Dahl

Directions

Clean and wash dahl.

Place in a heavy pot. Add 5 cup water and bring to a boil.

Reduce heat and remove froth.

Add garlic, ginger, cilantro, turmeric and cayenne.

Cover, leaving lid slightly ajar and cook for 1½ hours.

Stir occasionally.

When cooked, add salt and lemon juice.

In a skillet, heat ghee til lhot.

Add asafetida and a few seconds later, add the cumin.

When the cumin seeds darken, remove from heat and add to the cooked dahl and serve.