re 1) iso dal -

[Guest guest]

Hi, Everyone!

 

Persian sent me this recipe and it was just want I wanted: lentils and root

vegetables. Only we decided to use channa dhal instead of the red lentils.

Wonderful spices. I sauteed the veggies first then added the dhal and broth (veg

bouillon powder) and water to cover up to my first knuckle. Set it on a low

heat, covered. and cooked about 1 hour. then turned it to the lowest setting and

let it sit for another hour. then we caved - and ate it. early.

 

Thanks for sharing this one!

 

 

 

* Exported from MasterCook *

 

Spicy Root Vegetable Dhal

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 onion -- chopped

2 cloves garlic -- crushed

1 carrot -- thinly sliced

1 small parsnip -- diced

3 1/2 ounces turnip -- roughly diced

1 inch fresh ginger -- grated

1 tablespoon ground coriander

1/2 teaspoon turmeric

2 teaspoons ground cumin

1 cup split red lentils -- sorted, rinsed)

3 3/4 cups vegetable stock -- approximately

2 tablespoons chopped fresh coriander leaves

 

Heat oil cook onion garlic and carrot 5 mins. Add the parsnip, turnip, ginger,

spices, cook 2 mins.

 

Add the lentils and stock, season and simmer 20 mins stir occasionally until

soft but not watery. Stir in coriander.

 

Serve with warm naan bread.

 

Description:

" Red lentils, carrot, parsnip, turnip "

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Per Serving (excluding unknown items): 428 Calories; 8g Fat (16.8% calories from

fat); 21g Protein; 71g Carbohydrate; 22g Dietary Fiber; 2mg Cholesterol; 1561mg

Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : One of my favourite dhals. I also add a cubed sweet potato, yam or

whatever you call them. I only use about 1.5 - 2 teaspoons of ground coriander,

and I never usually have any fresh coriander around to add at the end. I always

cook dhal for ages more than they say i.e. 20 mins, I usually cook this on the

lowest heat about 1 hour, it's very yummy. (I also use a vegetarian stock cube

or powder) If you're going to America, bring your own food. " Fran Lebowitz's

Travel Hints " (1981). --From Persian <persian REVIEW

(12/26/00): wonderful spices. We used channa dahl (chick peas) in this recipe

and loved it. Feeds 2 main course; 4 side dish portions. -kitpath

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 383

 

 

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