Yield: 6 servings
|150 millilitres||Vegetable oil; ( 1/4 pint)|
|1 large||Onion; sliced thinly|
|2 \N||Cinnamon sticks|
|500 grams||Masoor dal; (red lentils) (1lb)|
|½ teaspoon||Chopped fresh ginger|
|600 millilitres||Vegetable stock; (1 pint)|
|600 millilitres||Hot water; (1 pint)|
|½ teaspoon||Chilli powder|
|1 \N||Garlic clove; chopped|
|½ \N||Fresh green chilli; chopped|
|2 \N||Bay leaves crumbled|
|15 grams||Fresh coriander leaves chopped; ( 1/2 oz)|
Heat 75ml (3 floz) of the oil in a large, deep saucepan over a medium-low heat and cook three-quarters of the sliced onion for about 5 minutes, until soft.
Add the cinnamon sticks, lentils and ginger, and cook for about 10 minutes, stirring frequently.
Add the stock, hot water and chilli powder. Season with salt, bring to the boil and boil rapidly for about 10 minutes.
Squeeze the juice from the lemon half and add to the pan with the squeezed lemon shell. Cook for a further 50 minutes, stirring frequently. Remove the lemon shell.
Meanwhile, chop the remaining sliced onion, heat the remaining oil in a small frying-pan and cook the chopped onion, garlic, chilli and bay leaves for about 10 minutes, until the onion is browned.
Add this mixture, including the oil, to the lentils when they are cooked.
Sprinkle with chopped coriander and serve hot.
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Converted by MM_Buster v2.0l.