| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg08 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Masoor dal; (salmon colored |
|
|
; lentils) |
| 3 |
c |
Water |
| 1 |
tb |
Fresh ginger root; coarsely chopped |
| 3/4 |
ts |
Ground turmeric |
| 1 |
ts |
Salt |
| 2 |
tb |
Ghee or canola oil |
| 1 |
|
Clove garlic; pressed |
| 1 |
ts |
Cumin seed |
| 1/4 |
ts |
Cinnamon; optional |
| 2 |
|
Whole dried chile peppers |
| 3 |
|
Sprigs fresh cilantro; chopped |
INSTRUCTIONS
Place lentils, turmeric, and ginger in the pressure cooker with the water
and cook at high heat for 4 to 6 minutes. Meanwhile, heat the oil in a
saucepan over medium-high heat. When hot add the pressed garlic. Next add
the cumin seeds (let them sizzle) and the rest of the ingredients. This
whole process should only take about a minute.
When the lentils are done, run the locked pot under cold water until the
indicator shows that the pressure has been released and that the pot is
safe to open. Stir in the spice-oil mixture. Spoon the dal into individual
serving bowls. Sprinkle with cilantro. Bring to the table with crispy
papadams, chickpea flour wafers that our available at specialty markets.
Per serving: 5 Calories; less than one gram Fat (26% calories from fat); 0g
Protein; 1g Carbohydrate; 0mg Cholesterol; 540mg Sodium
Recipe by: New Age, September/October 1998
Converted by MM_Buster v2.0l.
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