Mung Dahl

Clean and wash dahl. Place in a heavy pot. Add 5 c 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 1 1/2 hours. Stir occasionally. When cooked, add salt and lemon juice. In a skillet, heat ghee until hot. 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.