| 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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