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1 cup muth, soaked in 2 cups water for 2-1/2 hours
Soak lentils until almost tender so won't overcook them. You want them well soaked so they won't overcook and turn mushy. Important to keep checking while cooking for tenderness. It's best to soak the muth well, drain and then prepare the same day you plan to serve.
Sauté garlic until brown. (Careful, don't burn it).
Drain muth and add to garlic. Add asafoetida and stir for 5 minutes (no longer). Add dry spices (turmeric, cayenne, coriander and salt, and sauté another minute.
Add water, reduce heat to low and cook for 1 hour.
Taste for tenderness (don't overcook) and adjust the final cooking time.
Lastly, stir in fresh lemon juice.
Can be eaten hot or cold. Serve mounded on a bed of lettuce, with water crackers or non-salted wheat crackers. Allow time for it to cool before serving.
Poster's Notes:
Posted by Steve and Marilyn Kerman
Nutritional Info Per Serving: N/A
2 cups water
2 tablespoons oil
3 to 4 cloves garlic, finely chopped
Pinch of asafoetida
1/4 teaspoon, EACH, turmeric, cayenne, coriander and salt
1/2 fresh lemon
I first tasted Muth at a friends Open House, buffet. It is very different very tasty and quite interesting. The Muth and Asafoetida can be purchased at an Indian grocery store.