Masoor dhal
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Red split lentils; soaked in hot water |
| ; for 1-2 hours | ||
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Poppy seeds |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Coriander seeds |
| 6 | Whole cloves | |
| 1 | 2 inch piece cinnamon | |
| 4 | Green cardamon pods | |
| 4 | Block peppercorns | |
| ½ | teaspoon | Chilli powder |
| 1 | teaspoon | Turmeric |
| 2 | tablespoons | Ghee |
| 2 | Onions peeled and chopped | |
| 4 | Cloves garlic; crushed | |
| 2 | ounces | Creamed coconut; grated |
| Salt and freshly ground pepper | ||
Directions
1. Dry roast the first nine spices in a heavy-based frying pan then grind until smooth in a coffee grinder. Drain the lentils, heat the ghee and fry half the quantity of spices (including chilli powder and turmeric) for 2 mins. Add the onion and garlic and cook for another 2 mins.
2. Add the lentils and 1 pint of fresh water. Simmer, covered, for 50 mins.
Give the contents of the pan a good stir and add the other half of the spices.
3. Cook for another ten mins then add the creamed coconut and seasoning.
Serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.