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"
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 1|
|Calories from Fat: 329 (84%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 91.6mg||28 %|
|Sodium 15.4mg||1 %|
|Potassium 419.4mg||11 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 14.5g|
|Protein 3.7g||5 %|
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Calories per serving: 394
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