| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Rice/grain- |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Butter |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Minced garlic |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Ground cumin |
| 3/4 |
c |
Cracked wheat |
| 3/4 |
c |
Red lentils |
| 3 |
c |
Water |
|
|
Salt and freshly ground black pepper |
| 4 |
|
Tomatoes, seeded and chopped |
| 2 |
|
Jalapeno pepper, seeded and minced, optional |
|
|
Plain yogurt, for garnish |
| 1/4 |
c |
Chopped fresh cilantro, for garnish |
INSTRUCTIONS
Heat oil and butter in a large sauce pan. Add ginger, garlic, turmeric,
paprika, coriander, cinnamon and cumin and saute for a couple of minutes.
Add cracked wheat and lentils and saute for 2 to 3 minutes to coat with
oil. Add water, salt and pepper. Bring to a boil and cover; cook for 20 to
30 minutes or until wheat and lentils are tender (if water is evaporating
too quickly, add more). Adjust seasoning. Transfer mixture to a serving
bowl and garnish with tomatoes, and jalapenos. Center some yogurt in middle
of the dish and garnish with cilantro. Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6670 Posted to MC-Recipe Digest
V1 #609 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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