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Friday, March 13, 2015

Daal

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 1 1/2 cups brown lentils, dry
  • 5 cups water
  • 1/4 inch fresh ginger
  • 2 teaspoons turmeric
  • salt
  • 1 teaspoon margarine
  • 6 tablespoons margarine
  • 1 1/2 cups onions, chopped
  • 15 garlic cloves
  • 1 teaspoon cumin

Recipe

  • 1 pick over the lentils and remove foreign objects. wash in cold water, exchanging water several times. add the drained lentils to the 5 cups of water in a large pot over medium high heat.
  • 2 slice the ginger into 3 quarter-coin sized slices and add them to the pot.
  • 3 bring to a boil.
  • 4 add turmeric and salt after it is boiling. add one tsp of oil or margarine to prevent froth and boil-over. cook, stirring occasionally for 30-45 minutes, or until the lentils are tender.
  • 5 remove from heat. remove ginger pieces and discard them.
  • 6 remove approximately 1/3 of the lentils and set aside.
  • 7 with a hand blender, puree the remaining lentils. return the reserved lentils to the pot. salt to taste. set aside until the tadka is ready.
  • 8 prepare tadka in a separate skillet (while lentils cook):
  • 9 melt margarine over medium heat.
  • 10 fry onions until golden and carmelized. fry them as long as you have patience to watch over them, the longer the better -- but don't burn them.
  • 11 turn heat up to high, add garlic and fry for about 2-3 more minutes, or until it is golden but not burned.
  • 12 add cumin and stir well.
  • 13 pour the tadka over the lentils and stir well.

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