Lentil Dahl Recipe

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Lentil Dahl Recipe

 

indian curry

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"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
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Lentil Dahl

 

Ingredients

2 cup green or brown lentils
1 each cinnamon stick, 3
1 each bay leaf
3 medium garlic cloves, peeled, whole
2 slice ginger root, 1 thick
1 tsp turmeric
3/4 each lemon
1/2 tsp salt
1/8 tsp black pepper
1/2 tsp cayenne
3 tbsp ghee
1 pinch asafetida
1/2 tsp whole cumin seeds



 

Preparation

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

Slice lemon thinly & add to the pot with salt, black pepper & cayenne.
Simmer for a further 5 minutes.

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

Madhur Jaffrey, "An Invitation to Indian Cooking"

 

 

Servings: 1

 

 

 

 


 

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