Winter Dahl answer for you Chanda and Hi Wendywoo

[Guest guest]

Chanda: Make sure you use the red/orange lentils and cook on simmer

uncovered.

It's even better if you make suring the day and enjoy for dinner

after all the flavors have blended.

Missed you in here with your humor the last few days.

I cook very spicy food so I shall try to post a few more recipes soon

for the group.

 

Wendy: Enjoy, it is a little spicy.

Sissy

 

 

, " PuterWitch "

<puterwitch@c...> wrote:

>

> wow, this is sure packed with energy!

> add some mustard green to this and watch the lid blow off the pot.

Oh speaking of which , should this be covered while cooking? I guess

to thicken it would not be covered right?

> I am gonna do this but triple the garlic and leave the cilantro

out. I don't like cilantro.

>

> )

>

> hugs and thanks,

> Chanda

> -

> sissy

> ;

> Wednesday, November 02, 2005 9:42 AM

> Winter Dahl

>

>

>

> Winter Dahl

>

> 1 tb Oil

> 1 Onion, chopped

> 2 Garlic cloves, chopped

> 1 Carrot, thinly sliced

> 1 sm Parsnip, diced

> 4 oz Turnip, diced

> 1 1 " piece ginger, grated

> 1 pn Chili powder

> 1 tb Coriander

> 1/2 ts Turmeric

> 2 ts Cumin, ground

> 8 oz Red lentils

> 1 1/2 pt Vegetable stock

> 2 tb Cilantro, chopped

> Salt & pepper

>

> Heat oil in a large pot & saute the onion, garlic & carrot for 5

minutes. Add the parsnip, turnip, ginger & the other spices. Cook for

2 minutes, stirring.

> Stir in the lentils, followed by the stock. Season, bring to a

boil, simmer for 20 minutes, stirring occasionally. The dahl should

be sfot but not watery. Check the seasoning. Garnish with cilantro.

>

>

>

>

> FareChase - Search multiple travel sites in one click.

>

>