| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Water |
| 1 |
c |
Lentils; (masur dal) |
|
|
S&p |
| 1 |
pn |
Turmeric |
| 1 |
|
In ginger |
| 2 |
cl |
Garlic |
| 2 |
tb |
Butter |
| 1 |
tb |
Cumin |
| 1 |
md |
Onion |
|
|
Paprika; opt |
|
|
Tomatoes; opt |
INSTRUCTIONS
rajeev@twain.ee.cornell.edu
Wash well the daal and drain it.
Boil the water and add the daal, salt, pepper, turmeric, finely chopped
ginger, and garlic. Cover the pot and simmer for 20 min.
When done, heat the butter and add the cumin. Fry till golden brown and add
thinly sliced onions. Fry till crisp and brown.
May add paprika and finely chopped tomatoes to the above for color. Pour
over the daal and serve.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98,
converted by MM_Buster v2.0l.
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