| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Indian |
Indian, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Masoor Dal (Pink Lentils) |
| 1 |
sm |
Cauliflower |
| 2 |
md |
Onions, finely chopped |
| 1/2 |
c |
Ghee or Oil |
| 1 |
ts |
Ground Chili |
| 2 |
ts |
Freshly Ground Black Pepper |
| 1/2 |
tb |
Ground Cumin |
| 1/2 |
tb |
Ground Coriander |
| 2 |
ts |
Ground Turmeric |
|
|
Juice of 1/2 Lemon |
| 2 1/2 |
c |
Chicken Broth |
| 2 |
oz |
Desiccated Coconut |
| 1/2 |
tb |
Flour |
| 1 |
ts |
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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