Root vegetable dahl
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 1 | each | Onion, chopped |
| 2 | eaches | Garlic cloves, chopped |
| 1 | each | Carrot, thinly sliced |
| 1 | small | Parsnip, diced |
| 4 | ounces | Turnip, diced |
| 1 | each | 1\" piece ginger, grated |
| 1 | pinch | Chili powder |
| 1 | tablespoon | Coriander |
| ½ | teaspoon | Turmeric |
| 2 | teaspoons | Cumin, ground |
| 8 | ounces | Red lentils |
| 1½ | pint | Stock |
| 2 | tablespoons | Cilantro, chopped |
| Salt & pepper | ||
Directions
Heat oil in a large pot & saute the onion, garlic & carrot for 5 minutes. Add the parsnip, turnip, ginger & the other spices. Cook for 2 minutes, stirring.
Stir in the lentils, followed by the stock. Season, bring to a boil, simmer for 20 minutes, stirring occasionally. The dahl should be sfot but not watery. Check the seasoning. Garnish with cilantro.
"BBC Vegetarian" January, 1996