Ingredients:
1 1/2 cups red lentils
2 garlic cloves, peeled and finely chopped
2 slices peeled fresh ginger, 1 inch square and 1/8 inch thick
1 teaspoon chopped fresh coriander ( cilantro)
1/2 teaspoon ground turmeric
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 teaspoons salt
1 1/2 tablespoons lemon juice
2 tablespoons vegetable oil (original recipe says three tbsp) or 2 tablespoons ghee ( original recipe says three tbsp)
1 pinch ground asafetida powder
1 teaspoon whole cumin seeds
lemons (optional) or lime wedges, to serve (optional)
Directions:
Clean and wash the lentils thoroughly. Put them in heavy-bottomed 3-4 quart pot, add 5 cups water, and bring to a boil. Remove the froth and scum that collects at the top. Now add the garlic, ginger, fresh coriander (or keep it and use it as a garnish at the end), turmeric, and cayenne pepper. Cover, leaving the lid very slightly ajar, lower heat, and simmer gently for about 1 1/2 hours. Stir occasionaly. When dal is cooked, add the salt and lemon juice (it should be thicker than pea soup, but thinner than cooked cereal.
In a 4-6-inch skillet or small pot, heat the vegetable oil or ghee over a medium-high flame. When hot, add the asafetida and cumin seeds. As soon as the asafetida sizzles and expands and the cumin seeds turn dark (this will take only a few seconds), pour the oil and spices over the dal (lentils) and serve. (Some people put the dal in a serving dish and then pour the oil and spices over it.).
To serve: Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal. Since some people like to squeeze extra lemon or lime juice on their dal, serve some wedges separately. Note: Finely sliced onion rings, fried until brown and crisp, are often spread over the dal as a garnish before it is served.
Servings: 6
Time preparation: 10 min.
Time total: 100 min.