CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
Vegetarian |
Ethnic, Vegetarian |
1 |
Servings |
INGREDIENTS
2 |
c |
Green or brown lentils |
1 |
|
Cinnamon stick, 3" |
1 |
|
Bay leaf |
3 |
md |
Garlic cloves, peeled, whole |
2 |
sl |
Ginger root, 1" thick |
1 |
ts |
Turmeric |
3/4 |
|
Lemon |
1/2 |
ts |
Salt |
1/8 |
ts |
Black pepper |
1/2 |
ts |
Cayenne |
3 |
tb |
Ghee |
1 |
pn |
Asafetida |
1/2 |
ts |
Whole cumin seeds |
INSTRUCTIONS
Wash lentils & drain. Combine with 6 cups water, cinnamon stick, bay leaf,
garlic cloves, ginger slices & turmeric. Bring to a boil, lower heat &
simmer for 40 minutes, till lentils are tender & the water has been reduced
significantly.
Slice lemon thinly & add to the pot with salt, black pepper & cayenne.
Simmer for a further 5 minutes.
Just before serving, heat ghee till hot, add asafetida & cumin seeds &
saute till the seeds begin to colour. Pour over top of dahl & serve over
rice.
Madhur Jaffrey, "An Invitation to Indian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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