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* Exported from MasterCook *

 

Curried Lentils Madras

 

Recipe By :Lentil Cookbook by Lee Mac Morris 1974

Serving Size : 8 Preparation Time :0:00

Categories : Legumes Side Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup oil

1 onion -- quartered, thinly sliced

1 clove garlic -- chopped

2 tablespoons finely chopped ginger

8 whole cloves

2 bay leaves -- chopped

2 tomatoes -- quartered

2 tablespoons Madras style curry powder -- or double

1 teaspoon turmeric

6 1/4 cups water -- (approximately)

1 1/2 pounds lentils -- cleaned and drained

2 1/2 teaspoons salt

 

Cook lentils in the water for 30 minutes or until just tender. Heat oil in heavy

3 to 4 quart saucepan until hot. Add onion and heat until lightly browned. Add

the garlic, ginger, bay leaves, and cloves and cook one minute. Add tomatoes and

continue cooking. Mix curry powder with 1/4 cup of water. Add curry powder mix

to the pan and cook, stirring for 30 minutes, adding a tablespoon of water, if

necessary, to prevent sticking. Add the lentils and salt and cook for 30 to 45

minutes or until liquid is absorbed. More water may be added during cooking if

necessary.

 

Source:

" Jurupa Mountains Cultural Center, Riverside, CA "

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Per Serving (excluding unknown items): 389 Calories; 9g Fat (20.4% calories from

fat); 25g Protein; 57g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol; 701mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 630 0 0 0 492 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

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