CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Indian |
Beans, Ethnic, Healthy and, Indian, Luncheon |
8 |
Servings |
INGREDIENTS
1 |
lb |
LENTILS |
1/2 |
c |
OIL |
1/2 |
c |
VINEGAR |
2 |
tb |
SUGAR |
2 |
ts |
SALT |
2 |
ts |
PEPper |
1 |
ts |
CUMin |
1 |
ts |
MUSTArd |
1/2 |
ts |
Turmeric |
1/2 |
ts |
MACE |
1/2 |
ts |
CORIander |
1/2 |
ts |
CARDamom |
1/4 |
ts |
Cayenne pepper |
1/4 |
ts |
CLOVe |
1/4 |
ts |
NUTmeg |
1 |
c |
CURRANTS |
1/3 |
c |
CAPERS |
1 1/3 |
c |
ONion |
INSTRUCTIONS
COOK LENTILS TIL TENDER. ADD ALL INGREDIENTS AND REFRIGERATE. ADD CURRANTS
AT VERY END APPROX 1 HOUR PRIOR TO SERVING.
Recipe by: VAL
Posted to TNT Recipes Digest by Cbotwin <Cbotwin@aol.com> on Apr 30, 1998
A Message from our Provider:
“You’re never too young for God”