CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Vegan |
Soup/stew, Vegan |
4 |
Servings |
INGREDIENTS
|
|
North India |
1 |
|
c Channa dal |
1 |
|
c Urad dal |
1 |
|
c Masur dal |
1 |
|
c Toovar dal |
1 |
|
c Mung dal |
|
|
c Water |
1 |
|
ts Turmeric |
1 |
|
ts Cayenne pepper |
|
|
tb Oil, or ghee |
|
|
lg Onions, chopped finely |
|
|
tb Garlic cloves, crushed |
|
|
ts Cumin seed |
|
|
ts Garam masala |
|
|
lg Tomatoes, chopped |
|
|
ts Salt, or more to taste |
INSTRUCTIONS
99
~---------------------DAL---------------------------
~-----------------SPICE BLEND----------------------- Rinse dals.
Bring water to boil in large pot. Add dals, stir, and bring back to
boil. Remove from heat, cover, and let sit 2 hours. Add turmeric and
cayenne to dal and bring water to boil. Reduce heat slightly and
simmer until dal is tender, approximately 35 minutes. 10-15 minutes
before dal is ready, begin cooking spice mixture. Heat oil in heavy
skillet or saucepan over medium-high heat. When hot, add onion and
garlic and fry 2-3 minutes, stirring frequently. Add cumin and garam
masala and cook another minute. Add tomatoes and salt and cook until
tomatoes have been reduced, approximately 10 minutes. Add onion
mixture to dal and stir well. Cook 2-3 minutes more to blend flavors.
Taste for salt and adjust seasoning. Serve hot in one large bowl or
in individual-sized bowls with chapatti or central Asian naan.
Sylvia's comments: I have no idea why this used five different dals,
the turmeric colored them all yellow. This was too spicy and not
flavorful enough to suit me or the family. The coconut roti was
superb with it, though! Nutritional Information per serving: xx
calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories
from fat, x mg chol, xx mg sodium, x g dietary fiber Tyops by Sylvia
Steiger, SylviaRN (at) CompuServe (dot) com Posted to MM-Recipes
Digest V4 #14 by tobbs@earthlink.net on May 26,
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