Date: Wed, 23 Apr 1997 14:49:07 -0400 (EDT)
From: "Judith E. Thomas" (jethomas@mailbox.syr.edu)
I adapted this recipe from an Indan Cooking book my mom gave me by
Charmaine Solomon.
Dhal (Lentil Puree)
1 cup red lentils
sauteeing liquid for the next three ingredients
water or vegetable broth both work well
1 large onion, finely chopped
1 tsp. finely chopped garlic
1 tsp. finely chopped ginger (I grated it)
1/2 tsp. ground turmeric
2.5-3 cups hot water
1 tsp. salt (or to taste)
1/2 tsp. garam masala
Wash lentils thoroughly. Discard those that float to the top. Drain well.
Heat sauteeing liquid in saucepan and "fry" onions, garlic, and ginger
until onion is brown. Add turmeric and stir well. Add drained
lentils,and fry about a minute or two. Add hot wter, bring to a boil and
simmer until half cooked (about 15-20 minutes). Add salt and garam
masala, mix well and continue cooking until lentils are soft and like
porridge. If there is too much water, leave lid off pan to speed
evaopration. Serve with brown rice, Indian breads, or as a lite meal by
itself.
Note: I think 2.5 cups water works best.
My variations: I add a one-inch piece cinammon stick and two whole cloves
with the water. They give it a nice punch, but are very optional.
kwvegan vegan