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Dhal recipe
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| Artist: |
_ |
| Categories: |
Digestion |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Onion, diced | | 1
| | 2 cloves garlic, minced | | 1
| tbsp | Ground turmeric | | 1 1/2
| tbsp | Ground cumin | | 1
| tbsp | Ginger root, finely grated | | 1/4
| tbsp | Ground cardamom | | | ADD | | 1
| cup | Dried lentils or split peas | | | (if using split peas soak | | | Overnight) | | 3
| cup | Hot water | | 1
| tbsp | Salt |
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Procedures:
| 1 | Saute in water or broth the onion, garlic and spices. | | 2 | Add the lentils, hot water and salt. | | 3 | Bring to a boil. | | 4 | Reduce heat, cover, and simmer until lentils are tender, about 45 minutes. | | 5 | Remove cover and simmer over very low heat, stirring frequently, about 20 more minutes, until lentils are mushy and thick, about the consistency of refried beans. | | 6 | Garnish with onions, thinly sliced and browned, or a squeeze of lemon. | | 7 | Serve with rice |
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