| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Red, pink or yellow lentils |
| 2 |
tb |
Clarified butter |
| 1 |
lg |
Onion, finely chopped |
| 2 |
|
Garlic cloves, minced |
| 2 |
tb |
Freshly grated gingerroot |
| 1/2 |
ts |
Turmeric |
| 1 |
ts |
Cumin |
|
|
Salt and pepper, to taste |
| 22 |
c |
Chicken stock, canned broth, or water |
| 2 |
tb |
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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