| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Indian | Indian, Vegetables | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Masoor Dal, Pink Lentils |
| 1 | Cauliflower | |
| 2 | Onions, finely chopped | |
| 1/2 | c | Ghee or Oil |
| 1 | t | Ground Chili |
| 2 | t | Freshly Ground Black Pepper |
| 1/2 | T | Ground Cumin |
| 1/2 | T | Ground Coriander |
| 2 | t | Ground Turmeric |
| Juice of 1/2 Lemon | ||
| 2 1/2 | c | Chicken Broth |
| 2 | oz | Desiccated Coconut |
| 1/2 | T | Flour |
| 1 | t | Salt |
| 4 | oz | Raw Cashew Nuts |
INSTRUCTIONS
Wash the Lentils well and drain. Heat the Ghee or Oil in a large saucpan and fry the Onions. When they soften add the Chili, Pepper, Cumin, Coriander, and Turmeric. Stir in well and cook for 30 seconds or so. Add the Lentils. Stir well to ensure that each grain is coated and add the Lemon Juice. Cut the Cauliflower into small florets and add to the pan. Add the Chicken Stock and the Coconut. Bring to the boil and simmer for 20 minutes. Mix the flour with some of the liquid to form a smooth paste and stir into the saucepan. Add the Salt and Cashews. Cook a further 5-10 minutes until the Lentils have formed a thick sauce. This dish is a complete meal in itself when served with plain boiled rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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