Simple Dahl

For 2 persons

 Ingredients:

500 Gr (1 pound) Mung Dahl or any Lentils

3 Tablespoons Sunflower Oil or Ghee

2 Teaspoons Asafetida

3 Tablespoons Cumins Seeds

1 Tablespoons Freshly Ground or Grated Ginger

1 Tablespoon Freshly Ground or Grated Curcuma

1 teaspoons Cayenne Pepper

2 Teaspoons Kurkuma Powder

2 Teaspoons Sea Salt of Himalayan Salt

1 liter Boiling Water

Juice of half a Lemon

1 teaspoons Ground Black Pepper

This Simple Dahl is a traditional Vedic Recipe, taught to me by Jaya Bhadra Devi, and was originally Srila Prabhupada's recipe.

In the original recipe one first cooks the Dahl, and then fries the spices in a separate baking pan and adds them on top of the Dahl (be careful!). For simplicity we will do this a little different.

Another detail is the original recipe has fresh chili, or dried chili, but I find chili quite aggressive, and prefer Cayenne Pepper.

Wash the Mung Dahl, or any other dahl or lentils. Best is to use small lentils, but big ones, although need longer cooking, will do as well. Put the Dahl in a skillet, and let the water leak out.

Heat the pan, and add the Sunflower Oil or Ghee. Add the Asafetida, Cumin seeds, Ginger, Fresh Curcuma, and bake for a minute, add the Cayenne Pepper, and Curcuma Powder.

Add the Dahl and bake it for 4 minutes. Add the Boiling Water, and add the Sea Salt. Boil for 30 Minutes, or until the Dahl is cooked.

Take a hand blender, and blend the Dahl, but not too much, or as you prefer.

After you put the Dahl in a Soup Bowl or Soup Cup, add  Freshly Squeezed Lemon Juice (of 1/4 Lemon) and half a teaspoon of Ground Black Pepper.

Serve hot (!) with Rice Waffles and/or Toasted Bread.