| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Orange lentils |
| 1 |
ts |
Salt |
| 1/4 |
c |
Vegetable oil |
| 1 |
lg |
Onion, chopped |
| 1 |
|
Piece (1") fresh ginger, grated |
| 2 |
|
Cloves garlic, crushed |
| 1 |
ts |
Ground coriander seed |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Cumin seeds, crushed |
| 1 |
ts |
Cardamom seeds, crushed |
| 1/2 |
ts |
Cayenne pepper |
| 1/4 |
c |
Canned tomatoes, or fresh ones, peeled |
INSTRUCTIONS
Dissolve salt in enough boiling water to cover lentils. Add lentils and
cook until tender. Drain and mash with potato masher. Heat oil in a skillet
and fry oinions and garlic until onions are golden. Add remaining
ingredients and simmer for a few minutes. Stir in lentils and heat until
thick. Serve hot.
Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on 1995, .
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