Dhal recipe <t>
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion, diced | |
| 1 | 2 cloves garlic, minced | |
| 1 | teaspoon | Ground turmeric |
| 1 | cup | Dried lentils or split peas |
| (if using split peas soak | ||
| Overnight) | ||
| 1½ | teaspoon | Ground cumin |
| 1 | teaspoon | Ginger root, finely grated |
| ¼ | teaspoon | Ground cardamom |
| 3 | cups | Hot water |
| 1 | teaspoon | Salt |
Directions
ADD
Saute in water or broth the onion, garlic and spices. Add the lentils, hot water and salt. Bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 45 minutes. 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. Garnish with onions, thinly sliced and browned, or a squeeze of lemon. Serve with rice.
From Extending the Table...A World Community Cookbook by Joetta Handrich Schlabach pg156.
Posted by Jessica Shawl <jshawl@...> to the Fatfree Digest [Volume 11 Issue 21], Oct. 21, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV. H "Fry" in water or broth until golden brown: