Dal curry with habaneros

Yield: 4 Servings

Measure Ingredient
2 cups Yellow lentils
1 teaspoon Ground turmeric
3 teaspoons Ground cumin
5 \N Habaneros, chopped finely,
\N \N Seeds and placentas removed
2 \N Finely chopped shallots
4 \N Finely sliced shallots
5 \N Finely sliced cloves of
\N \N Garlic
1½ tablespoon Whole coriander seeds
2 tablespoons Ghee (vegetable oil is fine,
\N \N Preferably flavor-removed
\N \N Olive
\N \N Oil)
2 tablespoons Black mustard seeds
28 ounces Crushed tomatoes (a large
\N \N Can)
¼ bunch Fresh cilantro
½ can Coconut milk (optional)
\N \N Black pepper
\N \N Salt
\N \N Water

Stage One

Pick over the lentils, removing ones that don't look right. (There may be small rocks--remove them too ) Wash the lentils in water, then put them in a large pot with 7½ c water and the turmeric. Place on high heat until boiling, then cover (leaving lid slightly ajar) and simmer on low for 45 minutes Stir every once in a while.

Stir in the ground cumin, ⅓ of the habaneros, and the chopped shallots. Cook for 15 minutes more. Add another ⅓ of the habaneros. Cook for another 15 minutes, add a little salt, then leave on very low heat while you begin the next stage.

Stage Two

From: Lromero@... (Lorance Ro

Similar recipes