 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I LOVE dhals! Haven't made this one yet, but it looked good, so I've popped it on here for safe-keeping. Yield is estimated. Ingredients:
2 cups green lentils or 2 cups brown lentils |
1 cinnamon stick, 3-inch |
1 bay leaf |
3 medium garlic cloves, peeled, whole |
1 inch gingerroot, sliced |
1 teaspoon turmeric |
3/4 lemon, juice of |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/4 teaspoon cayenne |
3 tablespoons ghee |
1 pinch asafetida powder |
1/2 teaspoon whole cumin seed |
Directions:
1. Wash lentils & drain.
2. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices & turmeric.
3. Bring to a boil, lower heat & simmer for 40 minutes, till lentils are tender & the water has been reduced significantly.
4. Slice lemon thinly & add to the pot with salt, black pepper & cayenne.
5. Simmer for a further 5 minutes.
6. Just before serving, heat ghee till hot, add asafoetida & cumin seeds & sauté till the seeds begin to color.
7. Pour over top of dhal & serve over rice.
|
|