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Title: Dhal Recipe
Categories: Digest Oct
Yield: 4 Servings
| 1 | Onion, diced | |
| 1 | 2 cloves garlic, minced | |
| 1 | ts | Ground turmeric |
| 1 1/2 | ts | Ground cumin |
| 1 | ts | Ginger root, finely grated |
| 1/4 | ts | Ground cardamom |
| ADD | ||
| 1 | c | Dried lentils or split peas |
| (if using split peas soak | ||
| Overnight) | ||
| 3 | c | Hot water |
| 1 | ts | Salt |
Saute in water or broth the onion, garlic and spices. Add the lentils, hot water and salt. Bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 45 minutes. Remove cover and simmer over very low heat, stirring frequently, about 20 more minutes, until lentils are mushy and thick, about the consistency of refried beans. Garnish with onions, thinly sliced and browned, or a squeeze of lemon. Serve with rice.
From Extending the Table...A World Community Cookbook by Joetta Handrich Schlabach pg156.
Posted by Jessica Shawl previous next