Dhal Recipe Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, diced
1: 2 cloves garlic, minced
1 tsp: Ground turmeric,
1 1/2 tsp: Ground cumin,
1 tsp: Ginger root, finely grated
1/4 tsp: Ground cardamom,
ADD
1 cup: Dried lentils or split peas,
, (if using split peas soak
Overnight),
3 cup: Hot water,
1 tsp: Salt,
Directions:
Saute in water or broth the onion, garlic and spices. Add the
lentils, hot water and salt. Bring to a boil. Reduce heat, cover, and
simmer until lentils are tender, about 45 minutes. Remove cover and
simmer over very low heat, stirring frequently, about 20 more
minutes, until lentils are mushy and thick, about the consistency of
refried beans. Garnish with onions, thinly sliced and browned, or a
squeeze of lemon. Serve with rice.
From Extending the Table...A World Community Cookbook by Joetta
Handrich Schlabach pg156.
Posted by Jessica Shawl to the Fatfree Digest
[Volume 11 Issue 21], Oct. 21, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. H "Fry" in
water or broth until golden brown:
Source from luhu.jp
lentils, hot water and salt. Bring to a boil. Reduce heat, cover, and
simmer until lentils are tender, about 45 minutes. Remove cover and
simmer over very low heat, stirring frequently, about 20 more
minutes, until lentils are mushy and thick, about the consistency of
refried beans. Garnish with onions, thinly sliced and browned, or a
squeeze of lemon. Serve with rice.
From Extending the Table...A World Community Cookbook by Joetta
Handrich Schlabach pg156.
Posted by Jessica Shawl
[Volume 11 Issue 21], Oct. 21, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. H "Fry" in
water or broth until golden brown:
Source from luhu.jp