Spicy dhal

Yield: 1 Servings

Measure Ingredient
1 cup Red lentils
4 teaspoons Peanut oil
1 teaspoon Mustard seeds
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Ground cardamom
½ teaspoon Ground tumeric
1 large Onion; finely chopped, (about 1 cup)
1 \N Clove garlic; crushed
¼ cup Vegetable stock
½ \N Lemon ; juice of
¼ cup Shredded mint

Rinse lentils in a bowl of cold water, draining well. Boil 3 cups water, add lentils, stir well. Reduce heat to medium and boil lentils, half-covered with pan lid for 10 mins til tender. Drain well. Heat oil in pan over medium heat. Add mustard seeds andcook til they start to pop; add cumin, coriander, cardamom and tumeric, stir over heat 1 min. Add onion and garlic and cook for 5 mins until soft, stirring occasionally. Add stock, lemon juice, mint and lentils. Bring to boil stirring continuously.

Place in serving bowl, serve either warm or cold with pappadams and/or vegetables.

Posted to recipelu-digest Volume 01 Number 568 by "Anna Zapral/David Sudmalis" <annadave@...> on Jan 21, 1998

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