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Title: Masoor Dal (Red Lentil Dal)
Categories: Indian
Yield: 20 Servings

2 c Masoor dal
1/2 c Ghee
1 ts Turmeric
3 cl Garlic; minced
2 tb Coriander powder
2 tb Curry powder
1/2 tb Turbinado sugar
1 tb Salt; or to taste
6 c Water
1 tb Mustard seeds
1/8 ts Hing (asafoetida)
5 Green peppers; not hot
1 ts Cinnamon powder
2 c Water
1 Lime; juice of
1 lg Onion; chopped

Wash and cook the dal. The water-dal ratio can be adjusted according
to the desired consistency. Pop the mustard seeds. Add the garlic and
onions. As soon as onions are cooked, add green peppers then the
powdered items and sugar and salt. Add some water to prevent burning.
Let mixture boil 1 to 2 minutes, then add lime juice salt and sugar.
Garlic and green peppers should be allowed to turn golden brown. Add
sauce to the cooked dal.

Recipe FROM: <https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>

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