| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Pulses |
4 |
Servings |
INGREDIENTS
| 115 |
g |
Split red lentils |
| 50 |
g |
Small split yellow lentils |
| 2 1/2 |
c |
Water |
| 1 |
ts |
Ginger pulp |
| 1 |
ts |
Garlic pulp |
| 1/4 |
ts |
Turmeric |
| 2 |
|
Fresh green chillies |
|
|
Chopped |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Oil or ghee |
| 1 |
sm |
Onion sliced |
| 1/4 |
ts |
Mixed mustard & onion seeds |
| 4 |
|
Dried red chillies |
| 1 |
|
Tomato, sliced |
| 1 |
tb |
Chopped fresh coriander |
| 2 |
|
Fresh green chillies, seeded |
|
|
And sliced |
| 1 |
tb |
Chopped fresh mint |
INSTRUCTIONS
TOPPING
GARNISH
1.Pick over the lentils for any stones before washing them several times.
2.Boil the lentils in the water with the ginger, garlic, turmeric and
chopped green chillies for about 15-20 minutes until soft.
3. Mash the lentil mixture down. The consistency of the mashed lentils
should be similar to that of a creamy chicken soup.
4. If the mixture looks too dry, just add some more water. Season with the
salt.
5. To prepare the "topping", heat the oil and fry the onion with the
mustard and onions seeds, dried chillies and sliced tomato for 2 minutes.
6. Pour this "topping" over the dhal and garnish with fresh coriander,
green chillies and mint.
TNT'd by Imran C. Source: Mum
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Imran C."
<imranc@onthenet.com.au> on Apr 22, 1997
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