Guest guest Posted December 31, 2000 Report Share Posted December 31, 2000 * Exported from MasterCook * Red Lentil Dal Recipe By : Vegetarian Celebrations, by Nava Atlas, page 6 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers And Snacks Beans And Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red lentils 1 tablespoon canola oil or soy margarine 1 medium onion -- minced 2 cloves garlic -- minced 1 teaspoon freshly grated ginger 1 teaspoon ground cumin 1 teaspoon turmeric 1 dash nutmeg salt -- to taste 6 to 8 servings Dal, a sort of hot dip made of well-cooked legumes, is meant to be scooped up with freshly made Indian breads, such as chapatis, (see separate recipe). Tiny red lentils, available in natural food stores and imported food shops, cook to an appealing orange-gold color. Rinse the lentils and combine them with 4 cups of water in a large, heavy saucepan. Bring to a boil, then cover and simmer until the lentils are quite mushy, about 40 minutes. Heat the oil in a small skillet. Add the onion and garlic and saute over moderate heat until golden. Stir into the saucepan with the cooked lentils and the remaining ingredients. Simmer over very low heat, covered, for 15 minutes. The texture should be that of a very thick soup. If making ahead, let cool and store in a covered container. Reheat before serving, transfer to 1 or 2 attractive bowls, and serve hot. Calories: 92, Carbohydrate: 14 g, Total fat: 2 g, Cholesterol: 0 g, Protein: 5 g, Sodium: 2 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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