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.
No comments:
Post a Comment