Lentil Dahl

Wash lentils and drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices and turmeric. Bring to a boil, lower heat and simmer for 40 minutes, till lentils are tender and the water has been reduced significantly.

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

Simmer for a further 5 minutes.

Just before serving, heat ghee till hot, add asafetida and cumin seeds and saute till the seeds begin to colour. Pour over top of dahl and serve over rice.

Madhur Jaffrey, ‘An Invitation to Indian Cooking’ —–