Spiced lentils
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dark lentils |
| 1 | each | Onion, finely chopped |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| 2 | larges | Onions, sliced |
| 2 | tablespoons | Ghee |
| 2 | eaches | Tomatoes, peeled & chopped |
| 5 | eaches | Garlic cloves, crushed |
| 1 | teaspoon | Cumin |
| ¼ | teaspoon | Black pepper |
| 1 | teaspoon | Ginger |
| ½ | teaspoon | Chili pepper |
| 2 | tablespoons | Cilantro, chopped |
Directions
Soak lentils for 2 hours in cold water & drain. Simmer them in enough water to cover plus 1" along with the chopped onion, tirmeric & salt.
Cook for 1½ to 2 hours. Add more water as necessary.
When lentils are nearly done, saute the sliced onion in the ghee in a large skillet. Add remaining ingredients & cook over low heat for 5 to 6 minutes. Stir in the contents of the lentil pot. Add cilantro & simmer for 10 minutes, stirring.
"The Africa News Cookbook"
Submitted By MARK SATTERLY On 11-24-94