Masoor dhal

Yield: 4 servings

Measure Ingredient
8 ounces Red split lentils; soaked in hot water
\N \N ; for 1-2 hours
1 teaspoon Cumin seeds
1 teaspoon Poppy seeds
1 teaspoon Salt
2 teaspoons Coriander seeds
6 \N Whole cloves
1 \N 2 inch piece cinnamon
4 \N Green cardamon pods
4 \N Block peppercorns
½ teaspoon Chilli powder
1 teaspoon Turmeric
2 tablespoons Ghee
2 \N Onions peeled and chopped
4 \N Cloves garlic; crushed
2 ounces Creamed coconut; grated
\N \N Salt and freshly ground pepper

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.

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