Dal curry with habaneros

Yield: 4 Servings

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

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