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Wash & drain lentils. Combine lentils with 6 cups of water, cinnamon stick, bay leaf, garlic cloves, ginger & tumeric. Bring to a boil, lower heat & simmer gently for 35 minutes.
Slice lemon into rounds, remove seeds & add lemon, salt, pepper & cayenne. Stir & simmer for another 5 minutes.
Just before serving, heat ghee in a skillet over medium heat. When very hot, add asafetida & cumin seeds. Let them expand & then add to the lentils.
Serves 6-8.
Your Lentil Dahl is ready. Bon appetit!
Related recipes: Vegetarian, Indian
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