Indian Dal

[Guest guest]

I recieved this recipe from my Mom, so I am not sure where she got it

from. Enjoy.. This is my one recipe..

 

Indian Dal

 

You can use Canary or Crimson lentils - most any yellow/orange one will

do. Serve this thick stew over hot cooked basmati rice. (Or other to

taste.)

 

makes 5 cups - 4-5 servings

 

1 T olive oil

1 t cumin, ground or seeds

4 C vegetable or chicken broth

1 1/2 C dried lentils, sorted and rinsed

1 C chopped onion

1/4 C fresh cilantro or 2 T dried or may substitute 1 t ground pepper

2 T fresh mined ginger root or 1 t powdered ginger

2 T minced jalapeno chilies. I used 2 T sweet chili sauce

1 T minced garlic

1 t ground turmeric

salt

 

 

I used 1 T granulated garlic and 1 t granulated onion, dried everything

except I had fresh ginger.

 

In a 5-6 quart pan over medium high heat, frequently stir oil til hot,

add cumin until fragrant, 1-2 minutes. Add broth, lentils, onion

cilantro, ginger, chilies, garlic, and turmeric. Bring to a boil over

high heat; reduce heat, cover and simmer, stirring often until lentils

fall apart, about 15 -20 minutes. If still " soupy " after 15 minutes,

take cover off for last 5 or so minutes. Should be thick but not dry.

 

Ladel dal over rice in bowels. May top with sour cream or plain

yoghurt to taste.

 

Per serving: 303 cal; 12% (35) from fat; 20 g protein; 3.9 g fat ;

49 g carbo (8.5 g fiber); 67 ± sodium; 0 mg chol.