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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I serve this in little bowls as part of an indian meal. Ingredients:
1 cup red lentil (rinsed and drained) |
1 slice fresh ginger (quarter sized slice) |
1 teaspoon ground turmeric |
4 cups water |
2 tablespoons vegetable oil |
1 pinch asafetida powder |
1 teaspoon whole cumin seed |
2 whole dried hot peppers |
1 teaspoon salt |
Directions:
1. Bring dal to boil in a large stock pot with 4 cups water and bring to a boil.
2. When it comes to a boil, there will be a gray surface scum.
3. Skim this away and then add the ginger and turmeric.
4. Turn the heat low and simmer partially covered for 1 hour.
5. When done, a thick puree settles on the bottom.
6. Make sure you stir the dal several times in the last 15 minutes.
7. Heat the oil in a small skillet and when it smokes add the pinch of asafetida.
8. One second later, add the cumin and peppers.
9. Cook until the peppers until both sides turn dark (a few seconds).
10. Pour the oil spice mixture into the dal with the salt and stir for 1 minute.
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