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-> [Curries, Entrees, Vegetarian] -> [Lentil dahl Recipe] |
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Lentil dahl
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| Artist: |
_ |
| Categories: |
Curries, Entrees, Vegetarian |
| Yield: |
1 |
| Rating: |
5 |
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Ingredients:
| 2
| cup | Green or brown lentils | | 1
| each | Cinnamon stick, 3" | | 1
| each | Bay leaf | | 3
| med | Garlic cloves, peeled, whole | | 2
| slice | Ginger root, 1" thick | | 1
| tsp | Turmeric | | 3/4
| each | Lemon | | 1/2
| tsp | Salt | | 1/8
| tsp | Black pepper | | 1/2
| tsp | Cayenne | | 3
| tbsp | Ghee | | 1
| pinch | Asafetida | | 1/2
| tsp | Whole cumin seeds |
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Procedures:
| 1 | Wash lentils & drain. | | 2 | Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices & turmeric. | | 3 | Bring to a boil, lower heat & simmer for 40 minutes, till lentils are tender & the water has been reduced significantly. | | 4 | Slice lemon thinly & add to the pot with salt, black pepper & cayenne. | | 5 | Simmer for a further 5 minutes. | | 6 | Just before serving, heat ghee till hot, add asafetida & cumin seeds & saute till the seeds begin to colour. | | 7 | Pour over top of dahl & serve over rice. | | 8 | Madhur jaffrey, "an invitation to indian cooking |
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