| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils (the greeny brown colored ones) |
| 1/2 |
c |
Rice |
| 1 |
ts |
(heaped) curry powder (any sort it doesn't really matter) |
| 1 |
ts |
(heaped) ground cumin |
| 1/4 |
ts |
Paprika |
|
|
Salt and ground black pepper to taste (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:
1. Use 10 or 12 bean soup mix instead of lentils
2. 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)
3. 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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