Yield: 6 servings
Measure | 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 |
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