| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Ethnic, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | c | Pink lentils |
| 1 1/2 | qt | Water |
| Salt | ||
| 1 | ts | Turmeric |
| 1 | ts | Tamarind paste |
| 1/4 | c | Oil |
| 1 | ts | Cumin seeds |
| 1 | lg | Onion, chopped |
| 6 | Garlic cloves, crushed | |
| 1 | 1" piece ginger, chopped | |
| 1/2 | ts | Dried red chilies |
INSTRUCTIONS
Wash lentils & boil in water with salt, turmeric & tamarind over medium heat for 20 minutes. Heat oil in a small pot. Add cumin seeds & fry for a minute. Stir in onion, garlic & ginger & fry till onion is browned & soft. Add chili & stir fro 30 seconds. Remove & pour over lentils, mix thoroughly & return to a boil. Serve with rice. Rani, "Feast of India" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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