| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Indian |
|
10 |
servings |
INGREDIENTS
| 4 |
c |
Masoor dal – (2 lbs); see * Note |
| 1/2 |
c |
Vegetable oil; plus |
| 3 |
tb |
Vegetable oil |
| 1 |
lg |
White onion; peeled, halved, |
|
|
And thinly sliced |
| 1 |
sm |
White onion; peeled, chopped |
| 3 |
|
Bay leaves -; (to 4) |
| 4 |
|
Cinnamon sticks (3"); halved |
| 1 |
|
Garlic clove; chopped |
| 1 |
tb |
Chopped peeled fresh ginger |
| 1 |
ts |
Cayenne pepper |
| 4 |
c |
Boiling water -; (to 6) |
| 4 |
c |
Chicken stock |
| 1 |
ts |
Salt; to taste |
| 1 |
|
Lemon; halved |
| 2 |
tb |
Fresh coriander |
INSTRUCTIONS
* Note: Masoor dal is a salmon-pink lentil that turns yellow when cooked.
It is available in specialty food stores and Indian grocery stores. Pick
over the masoor dal for small stones, rinse under cool water, and set
aside. Heat 1/2 cup oil in a large deep pot over medium-low heat. Saute the
large sliced onions, bay leaves, cinnamon, garlic, ginger, and cayenne;
cook until onions soften. Stir in lentils, mix with onions and spices, and
continue to cook, stirring often, 2 to 3 minutes. Add 2 cups boiling water,
chicken stock, and salt to the pot, and bring to a boil. Reduce heat, and
simmer for about 5 minutes. Add 2 more cups of boiling water. Squeeze the
lemon, and strain the juice for seeds. Add the juice and the rinds to the
pot, cover, and simmer over low heat for 45 minutes, stirring often. If
necessary, add 1 to 2 additional cups of water to the dal to maintain a
soupy consistency. As the dal cooks, heat the remaining vegetable oil in a
small saute pan. Saute the chopped second onion over medium heat until it
begins to brown. Pour the onion-oil mixture onto the dal just before
serving. Garnish with coriander leaves, and serve hot. Serves 10 to 12.
Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 152 Calories (kcal); 15g Total Fat; (89% calories from fat);
1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1073mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Ismail Merchant
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