|Lentils||2 Cup (32 tbs)|
|Cinnamon stick||3 Inch|
|Garlic||5 Clove (25 gm), peeled|
|Peeled ginger slices||2 (Fresh, 1/8 Inch Thick, Not More Than 1 Inch In Diameter)|
|Ground turmeric||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Vegetable oil/Pure ghee||3 Tablespoon|
|Asafoetida powder/Tiny lump asafetida||1 Pinch|
|Whole cumin seeds||1⁄2 Teaspoon|
Wash the lentils.
In a 4-quart heavy-bottomed pot, combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices, and turmeric.
Bring to a boil.
Cover, lower heat,.and simmer gently until tender, about 30 to 45 minutes.
Slice lemon into 5 or 6 rounds.
Lift cover of pot and put in the lemon slices, salt, black pepper, and cayenne.
Cover and simmer another 5 minutes.
Just before serving, heat the vegetable oil in a 4-6-inch skillet over medium-high heat.
When very hot, put in the asafetida and the cumin seeds.
As soon as the asafetida begins to sizzle and expand, and the cumin seeds darken, pour the contents of skillet over the lentils and stir.
To serve: Serve the lentils with rice or any of the breads.
A meat, chicken, or fish dish and a vegetable would complete the meal.