| 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. DISCLAIMER©
Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton
Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Better to face the truth now, than after death”