| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | c | Red lentils |
| 4 | ts | Peanut oil |
| 1 | ts | Mustard seeds |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1 | ts | Ground cardamom |
| 1/2 | ts | Ground tumeric |
| 1 | lg | Onion; finely chopped, (about 1 cup) |
| 1 | Clove garlic; crushed | |
| 1/4 | c | Vegetable stock |
| 1/2 | Lemon ; juice of | |
| 1/4 | c | Shredded mint |
INSTRUCTIONS
Rinse lentils in a bowl of cold water, draining well. Boil 3 cups water, add lentils, stir well. Reduce heat to medium and boil lentils, half-covered with pan lid for 10 mins til tender. Drain well. Heat oil in pan over medium heat. Add mustard seeds andcook til they start to pop; add cumin, coriander, cardamom and tumeric, stir over heat 1 min. Add onion and garlic and cook for 5 mins until soft, stirring occasionally. Add stock, lemon juice, mint and lentils. Bring to boil stirring continuously. Place in serving bowl, serve either warm or cold with pappadams and/or vegetables. Posted to recipelu-digest Volume 01 Number 568 by "Anna Zapral/David Sudmalis" <annadave@nettrade.com.au> on Jan 21, 1998
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