Lentil Dal Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chopped onion,
1 tbsp: Minced peeled fresh ginger,
1 tsp: Cumin seeds,
1/2 tsp: Crushed red pepper,
1 tsp: Ground turmeric,
4: Garlic cloves, minced
2 cup: Chopped cauliflower florets,
2 cup: Chopped tomato,
2 1/2 cup: Water,
1 cup: Dried lentils,
2 tbsp: Fresh lime juice,
1 tbsp: Minced fresh cilantro,
3/4 tsp: Salt,
6 cup: Hot cooked basmati or long grain rice,
Directions:
I got this recipe from the recent issue of "Cooking Light" - I modified it,
of course.
1. Heat a large saucepan (nonstick or with Pam or broth) over medium-high
heat. Add onion and next 5 ingredients (onion through garlic); saute 2
minutes. Add cauliflower and tomato; saute 1 minute. Stir in water and
lentils; bring to a boil. Cover, reduce heat and simmer 35 minutes or until
lentils are tender. Stir in lime juice, cilantro, and salt. Serve with
rice.
My changes - I used canned tomatoes, used broth instead of water, left out
the salt, and didnt use the rice. I think you could use curry powder
instead of the red pepper and turmeric.
Posted to fatfree digest by "Elizabeth J. Rowe" on Aug
31, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
of course.
1. Heat a large saucepan (nonstick or with Pam or broth) over medium-high
heat. Add onion and next 5 ingredients (onion through garlic); saute 2
minutes. Add cauliflower and tomato; saute 1 minute. Stir in water and
lentils; bring to a boil. Cover, reduce heat and simmer 35 minutes or until
lentils are tender. Stir in lime juice, cilantro, and salt. Serve with
rice.
My changes - I used canned tomatoes, used broth instead of water, left out
the salt, and didnt use the rice. I think you could use curry powder
instead of the red pepper and turmeric.
Posted to fatfree digest by "Elizabeth J. Rowe"
31, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
None