Spicy dal with onion
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Red, pink or yellow lentils |
| 2 | tablespoons | Clarified butter |
| 1 | large | Onion, finely chopped |
| 2 | Garlic cloves, minced | |
| 2 | tablespoons | Freshly grated gingerroot |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Cumin |
| Salt and pepper, to taste | ||
| 22 | cups | Chicken stock, canned broth, or water |
| 2 | tablespoons | Chopped coriander leaves |
Directions
On a baking sheet spread out the lentils and pick out any stones. Place in a large sieve and wash under running cold water for about 1 minute. Set aside.
Heat butter in a saucepan over moderate heat. sauté onions with salt and pepper until golden brown. Add garlic, ginger, turmeric and cumin and cook 2 to 3 minutes, stirring occasionally. Add lentils, chicken stock or water and salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, 20 to 25 minutes. Remove from heat and beat the lentils with a wooden spoon or whisk until smooth. Serve dal garnished with coriander.
Yield: 6 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8825 Posted to MC-Recipe Digest V1 #492 by Angele Freeman <jfreeman@...> on Mar 2, 1997.