|1 cup||Masoor dal; (salmon colored|
|1 tablespoon||Fresh ginger root; coarsely chopped|
|¾ teaspoon||Ground turmeric|
|2 tablespoons||Ghee or canola oil|
|1||Clove garlic; pressed|
|1 teaspoon||Cumin seed|
|¼ teaspoon||Cinnamon; optional|
|2||Whole dried chile peppers|
|3||Sprigs fresh cilantro; chopped|
Place lentils, turmeric, and ginger in the pressure cooker with the water and cook at high heat for 4 to 6 minutes. Meanwhile, heat the oil in a saucepan over medium-high heat. When hot add the pressed garlic. Next add the cumin seeds (let them sizzle) and the rest of the ingredients. This whole process should only take about a minute.
When the lentils are done, run the locked pot under cold water until the indicator shows that the pressure has been released and that the pot is safe to open. Stir in the spice-oil mixture. Spoon the dal into individual serving bowls. Sprinkle with cilantro. Bring to the table with crispy papadams, chickpea flour wafers that our available at specialty markets.
Per serving: 5 Calories; less than one gram Fat (26% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 540mg Sodium Recipe by: New Age, September/October 1998 Converted by MM_Buster v2.0l.
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