| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2/3 | c | Red split lentils |
| 1/3 | c | Yellow lentils |
| 1 | ts | Turmeric |
| 1 1/2 | c | Water |
| 1 | Onion, chopped | |
| 1 | Tomato, chopped | |
| 1/2 | ts | Mustard seeds |
| 1/2 | ts | Cumin seeds |
| 1 | Garlic clove, crushed | |
| 1/4 | ts | Turmeric |
| 1/2 | ts | Chili powder |
| 1/4 | ts | Gram masala |
| Salt |
INSTRUCTIONS
1. Place the lentils, split peas, green chilies, turmeric, and water in a heavy pan and bring to a boil. Simmer, covered, for 30-40 minutes, until lentils are soft. Mash the lentils, thinning with hot water if necessary. 2. While lentils are cooking, dry saute in a non stick pan the mustard and cumin seeds and fry, stirring until they sputter and crack. Add 1/4 teaspoon turmeric, chili powder and gram masala and keep stirring so the spices don't burn. Add chopped onion and garlic with a little water for saute and keep stirring until onions get browned. Add the chopped tomato, and stir unti the tomoato gets mushy. 3. Add onion/spice mixture to dal. Add salt and stir to make sure all spices mix well with the dal. Serving Ideas : serve with basamati rice and yogurt Recipe by: combination of various recipes Posted to fatfree digest V97 #044 by Ilene Goldman <igoldman@sfo.com> on Apr 01, 1997
A Message from our Provider:
“Don’t confuse God’s patience with his final response”