| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 2 | c | Red, pink or yellow lentils |
| 2 | T | Clarified butter |
| 1 | Onion, finely chopped | |
| 2 | Garlic cloves, minced | |
| 2 | T | Freshly grated gingerroot |
| 1/2 | t | Turmeric |
| 1 | t | Cumin |
| Salt and pepper, to taste | ||
| 22 | c | Chicken stock, canned broth |
| or water | ||
| 2 | T | Chopped coriander leaves |
INSTRUCTIONS
On a baking sheet spread out the lentils and pick out any stones. Place in a large sieve and wash under running cold water for about 1 minute. Set aside. Heat butter in a saucepan over moderate heat. sauté onions with salt and pepper until golden brown. Add garlic, ginger, turmeric and cumin and cook 2 to 3 minutes, stirring occasionally. Add lentils, chicken stock or water and salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, 20 to 25 minutes. Remove from heat and beat the lentils with a wooden spoon or whisk until smooth. Serve dal garnished with coriander. Yield: 6 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8825 Posted to MC-Recipe Digest V1 #492 by Angele Freeman <jfreeman@netusa1.net> on Mar 2, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 16.5mg
Potassium: 485mg
Carbohydrates: 25.3g
Fiber: 7.6g
Sugar: 6.7g
Protein: 3.9g