| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Indian |
Indian |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 2 |
ts |
Black Mustard Seeds |
| 1 |
|
Onion; Finely Chopped |
| 2 |
|
Cloves Garlic; Finely Chopped |
| 1 |
tb |
Ginger Root; Grated |
| 1 |
ts |
Turmeric |
| 2 |
|
Green Chiles; Finely Chopped |
| 1 |
c |
Red Lentils |
| 4 |
c |
Water |
| 1 1/4 |
c |
Coconut Milk |
| 1 |
ts |
Salt |
INSTRUCTIONS
Melt the butter in a large saucepan over a moderate heat. Add the mustard
seeds and cover the pan. When you can hear the seeds popping, add the
onion, garlic, and ginger root. Cook, uncovered, until they are soft and
the garlic is brown, about 7 - 8 minutes.
Stir in the turmeric and green chilies and cook for 1 - 2 minutes until the
chilies soften a little.
Add the lentils and cook for 2 minutes, stirring frequently, until the
lentils begin to turn translucent.
Add the water, coconut milk, and salt. Stir well. Bring to a boil, then
reduce the heat, and simmer for 40 minutes, or until the desired
consistency is reached. You may like it more liquid than I do, in which
case 40 minutes will be about right, but cook it longer if you prefer a
thicker consistency. (However, if you intend to reheat the dal later rather
then eat it straightaway, cook for only 30 minutes to allow for reheating
time.)
Serve immediately while piping hot.
Recipe By : Indian Side Dishes by Cara Hobday
Posted to MC-Recipe Digest V1 #291
Date: Sun, 10 Nov 1996 13:25:58 -0800
From: sweber@ix.netcom.com (Sharon Raghavachary)
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”