| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Indian, Lentils |
2 |
Servings |
INGREDIENTS
| 200 |
g |
Red lentils, washed |
| 1 |
l |
Water |
| 1/4 |
ts |
Ground turmeric |
| 1 1/2 |
ts |
Ground cumin |
| 2 |
|
Tomatoes, chopped |
| 1/2 |
ts |
Salt |
| 3 |
|
Green chillies |
| 1 |
tb |
Coriander leaves, chopped |
| 3 |
tb |
Ghee |
| 3 |
|
Cloves garlic |
| 1 |
|
Onion, finely chopped |
INSTRUCTIONS
1. Bring the lentils to the boil in the measured amount of water in a large
saucepan. Remove any scum that forms.
2. Add the turmeric, cumin and tomatoes, and mix with the lentils.
3. Lower the heat, partially cover and simmer the lentils for about 40
minutes until tender. Add the salt, chillies and coriander leaves and mix
in with the lentils. Remove from heat.
4. In a small pan, heat the ghee. Add the garlic and onion and fry until
golden brown.
5. Pour over the lentils. Serve with rice.
Compiled by Imran C.
Posted to EAT-L Digest 14 Dec 96
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Sun, 15 Dec 1996 17:56:44 +1000
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