We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus rights wrongs

Five-Jewel Creamed Lentils (Punjab)

0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Vegetables Indian Indian 8 Servings

INGREDIENTS

175 g Yellow Split Peas (channa dal); (6 ounces)
90 g White Gram Beans (urad dal); (3 ounces)
45 g Yellow Mung Beans (moong dal); (1 1/2 ounces )
45 g Red Lentils (masar dal); (1 1/2 ounces)
1/2 ts Turmeric
2 ts Salt; (or to taste)
6 tb Vegetable Oil
2 md Onions; Peeled, Sliced in Thin Rings
2 ts Garlic; Minced
2 ts Ginger; Grated or Crushed
3 md Tomatoes; Sliced in 2cm thick wedges
2 tb Vegetable Oil
1 1/2 ts Cumin Seed
1/2 ts Cayenne Pepper
1 ts Paprika
4 tb Fresh Coriander; Chopped
2 Green Chilies; Minced

INSTRUCTIONS

1) Pick clean and wash all the beans thoroughly in several changes of
water. Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres
(1 1/2 quarts) of water. Bring the water to the boil and stir often to
prevent the beans from sticking to the bottom of the pan or lumping
together. Cook over medium heat, partially covered, for about 30 minutes.
2) Stir in the salt to taste. Keep the lentils on a low simmer while you
make the fried seasonings.
3) Heat 4-6 tablespoons of the oil in a large frying pan over medium high
heat. Add the onions and cook, stirring constantly, until they turn light
brown (15-18 minutes). Add the garlic, ginger and chilies and continue
cooking for 2 more minutes. Increase the heat to high, add the tomatoes,
and fry, turning them carefully and shaking the pan, until they look
slightly browned and cooked (about 5 minutes).
4) Pour the entire contents of the pan over the dal and gently stir to mix.
Continue simmering while you make the spiced butter.
5) Wipe the frying pan clean and place it on medium-high heat. Add the
remaining 2 tablespoons of the oil. When it is hot, add the cumin, cayenne
and paprika. Immediately pour the entire contents of the pan over the dal,
scraping the mixture out with a rubber spatula. Stir a few times, just to
streak the dal with the spiced butter.
6) Serve garnished with coriander and more paprika.
Recipe by: Julie Sahni - Classic Indian Vegetarian Cooking
Posted to FOODWINE Digest  by Sharon Raghavachary <schary@EARTHLINK.NET> on
Feb 17, 1998

A Message from our Provider:

“A family altar can alter a family.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?