Masala Dhal (tarka Dhal)

The evidence for our New Testament writings is ever so much greater than the evidence for many writings of classical authors, the authenticity of which no-one dreams of questioning. And if the New Testament were a collection of secular writings, their authenticity would generally be regarded as beyond all doubt. It is a curious fact that historians have often been much readier to trust the New Testament than have many theologians.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Food networ, Food2	4	Servings

INGREDIENTS

225	g	Massoor dhal, split red
		lentils
4	T	Vegetable ghee
1	t	Cumin seeds
1/2	t	Turmeric
6		Cloves garlic, finely
		chopped
175	g	Onion tarka
1 1/2	T	Curry masala paste
2	t	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.  DISCLAIMERÂ©
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