| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | Onion; diced (up to) | |
| 2 | Cloves garlic; minced | |
| 1 | ts | Ground turmeric |
| 1 1/2 | ts | Ground cumin |
| 1 | ts | Ginger root; finely grated |
| 1/4 | ts | Ground cardamom |
| 1 | c | Dried lentils or split peas (if using split peas soak overnight) |
| 3 | c | Hot water |
| 1 | ts | Salt |
INSTRUCTIONS
Date: Wed, 17 Apr 1996 09:41:56 +0930 From: Kirsten.Andrews@macmailgate.levels.unisa.edu.au (Kirsten Andrews) Dhal (India) Serves 4-6 "Fry" in water or broth until golden brown the onion, garlic, turmeric, cumin, ginger and cardamom. Add lentils, water and salt. Bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 45 minutes. Remove cover and simmer over very low heat, stirring frequently, about 20 more minutes, until lentils are mushy and thick, about the consistency of refried beans. Garnish with onions, thinly sliced and browned, or a squeeze of lemon. Serve with rice. FATFREE DIGEST V96 #106 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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