| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils, the greeny brown |
|
|
colored ones |
| 1/2 |
c |
Rice |
| 1 |
t |
heaped curry powder any |
|
|
sort it doesn't really |
|
|
matter |
| 1 |
t |
heaped ground cumin |
| 1/4 |
t |
Paprika |
|
|
Salt and ground black pepper |
|
|
to taste |
| 3 |
|
up to |
| 4 |
|
Cloves garlic |
| 1 |
|
Lump of ginger root, however |
|
|
much you like |
INSTRUCTIONS
Date: Fri, 23 Feb 1996 16:30:12 -0800 From: mu1f@man104nfs.ucsd.edu
(Music 1) Thanks for all the great ideas and recipes and general
flame-freeness. This is my first post so I'm kind of nervous but I
wanted to write with regards to Jess Durant's Sada Dal recipe. I make
a similar, as yet unnamed, quasi-Indian concoction all the time which
is very inexpensive, super-easy to make and totally ff (I think). I
normally make a bulk load at the weekend (by multiplying the
ingredients below) and take it to work and microwave it for lunch
during the week. Variations follow which work on the principle that
pretty much anything tastes OK if you put enough curry powder in with
it. I like it pretty spicy and garlicky so you might want to
experiment with some of the spice proportions according to your own
preferences. Rinse lentils (or don't if you don't want to - I never
bother) then put in a large pot with 3 cups of water per cup of
lentils and bring to the boil. Meanwhile peel and roughly chop the
garlic and ginger and put it in with the lentils. Put in all the
spices as soon as you have time. Reduce heat and simmer for about 45
mins or until the lentils are soft enough for your liking. If it
starts getting too dry add some more water. Maybe you could stir it
round a bit every now and then. About 15 mins before the end of the
lentil cooking time start making the rice according to the
instructions on the packet, usually 2 cups of water per cup of rice
and some salt according to taste. [brown rice takes much longer so
change timings accordingly]. When everything is cooked mix it all
together. Variations Use 10 or 12 bean soup mix instead of lentils
Microwave some frozen chopped spinach after you have started the rice
and mix this in when the rest is all cooked (1 packet to every 2 cups
of lentils) I haven't tried this yet but I guess you could mix in
some TVP at the beginning of the cooking process. When I put leftovers
in the fridge they usually seem to soak up all the water so add some
more and mix it in before you heat it up again (depending on what
consistency you like). Hope you like it - Arun FATFREE DIGEST V96 #53
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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