| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Yellow lentils or split peas |
| 6 |
c |
Bouillon |
| 6 |
|
Cloves garlic; minced |
| 1 |
ts |
Red pepper flakes; or to taste |
| 1 |
ts |
Tumeric |
| 2 |
ts |
Cumin |
| 1/2 |
c |
Chopped cilantro |
INSTRUCTIONS
Date: Fri, 1 Mar 1996 16:53:18 -0800
From: Dave Karpinski <dave.karpinski@mail.wdn.com>
Bright Yellow Dal, as prepared at Dr. Gabe Mirkin's Fat Free Clinic: Dal is
a thick puree of spiced lentils or split peas that can be yellow, orange,
green or brown depending on the legume you choose. Serve it with a green
salad and pita bread, or combine it with other Indian-inspired dishes for a
multi-course ethnic feast.
Bring all ingredients except the cilantro to a boil in a large pot and
simmer, covered, for 45 minutes. Stir frequently during the last half of
the cooking time. Remove from the heat and stir briskly with a whisk or
large spoon to mash the lentils or split peas into a creamy puree. (You can
use a blender if you want a really smooth dal, but I find the hand-mashed
version more interesting.) Stir in the cilantro and sprinkle a little on
top for garnish. 6-8 servings.
FATFREE DIGEST V96 #62
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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