| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Red and yellow split lentils |
| 1/2 |
ts |
Tumeric |
| 3/4 |
ts |
Salt |
| 3 |
tb |
Vegetable oil |
|
|
A generous pinch of asafetida |
| 1/2 |
ts |
Cumin seeds |
| 2 |
|
Dried hot red chilies, (up to 3) |
INSTRUCTIONS
Put the lentils in a heavy pot with 2 1/2 cups water and the tumeric. Stir
and bring to a simmer. (Do not let it boil over.) Cover, leaving the lid
just very slightly ajar, turn the heat to low, and simmer for 40 minutes,
or until tender. Stir a few times during the cooking. Add the salt and mix.
Leave covered over very low heat.
Heat the oil in a small frying pan over fairly high heat. When hot, add the
asafoetida, then, a second later, the cumin seeds. Let the cumin seeds
sizzle for a few seconds. Add the chilies. As soon as they turn dark red,
this takes just a few seconds, lift up the lid of the lentil pot and pour
in the contents of the frying pan, oil as well as the spices. Cover the pot
to immediately trap the aromas. Serve warm.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8873 Posted to MC-Recipe Digest V1 #592 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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