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- Put the dal in a heavy pot along with 5 cups water.
- Bring to a boil and remove any surface scum. add the turmeric and ginger.
- Cover, leaving the lid just very slightly ajar, turn heat to low, and simmer gently for 1 1/2 hours or until the dal is tender.
- Stir every 5 minutes or so during the last half hour of cooking to prevent sticking. remove ginger.
- Heat the ghee in a small frying pan over a medium flame.
- When hot, put in the cumin seeds. a couple of seconds later, put in the garlic. stir and fry until the garlic pieces are lightly browned.
- Put the chili powder into the pan.
- Immediately lift the pan off the heat and pour its entire contents - ghee and spices - into the pot with the dal. stir till done.
This recipe was contributed by mcgraff on 13 Oct 2001
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