|Moong dal||1 1⁄2 Cup (24 tbs), hulled and split|
|Garlic||2 Clove (10 gm), peeled|
|Peeled ginger slices||2 (1 Inch Square And 1/8 Inch Thick)|
|Chopped chinese parsley||1 Tablespoon (Coriander Greens Or Cilantro)|
|Ground turmeric||1 Tablespoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Vegetable oil/Pure ghee||3 Tablespoon|
|Asafoetida powder/Tiny lump asafetida||1 Pinch|
|Whole cumin seeds||1 Teaspoon|
Clean and wash dal thoroughly.
Put dal 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, parsley, turmeric, and cayenne pepper.
Cover, leaving the lid very slightly ajar, lower heat, and simmer gently for about 1 1/2 hours.
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 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, Kheema, 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.