| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Food networ, Food2 |
4 |
servings |
INGREDIENTS
| 225 |
g |
Massoor dhal; (split red lentils) |
| 4 |
tb |
Vegetable ghee |
| 1 |
ts |
Cumin seeds |
| 1/2 |
ts |
Turmeric |
| 6 |
|
Cloves garlic; finely chopped |
| 175 |
g |
Onion tarka |
| 1 1/2 |
tb |
Curry masala paste |
| 2 |
ts |
Garam masala |
|
|
Salt to taste |
INSTRUCTIONS
Pick through the lentils to remove any grit, rinse several times and drain,
then soak in water for 4 hours.
Drain and rinse the lentils then measure an amount of water twice the
volume of the drained lentils into a 2.25 lire saucepan. Bring to a boil,
add the lentils and simmer for 30 minutes, stirring as the water is
absorbed. The texture should be pourable, not too thick or thin.
Meanwhile, heat the ghee in a karahi or wok, and stir-fry the seeds and
turmeric for about 30 seconds. Add the garlic and continue to fry for
another minute. Add most of the tarka and masala paste and, when simmering,
turn off the heat.
When the lentils are cooked, add the stir-fry and salt to taste.
Serve garnished with the remaining tarka.
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