Mung Dahl
Yield
6 servingsPrep
15 minCook
1 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
mung dahl
split |
* |
| 2 | each |
garlic cloves
peeled |
|
| 2 | slices |
ginger
fresh, peeled |
|
| 1 | tablespoon |
cilantro
|
|
| 1 | tablespoon |
turmeric
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| 1 | pinch |
asafetida
|
*
|
| 1 | teaspoon |
cumin seeds
whole |
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
mung dahl
split |
* |
| 2 | each |
garlic cloves
peeled |
|
| 2 | slices |
ginger
fresh, peeled |
|
| 15 | ml |
cilantro
|
|
| 15 | ml |
turmeric
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 7.5 | ml |
salt
|
|
| 23 | ml |
lemon juice
|
|
| 45 | ml |
ghee (clarified butter)
|
|
| 1 | pinch |
asafetida
|
*
|
| 5 | ml |
cumin seeds
whole |
|
| 1 | wedges |
lemon
|
*
|
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.
