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Title: Dhal W/ Vegetables & Herbs
Categories: Vegetable Herb Side
Yield: 6 Servings
| 1 | c | Red, yellow or brown lentils |
| 2 | c | Water |
| 1 | ts | Canola oil |
| 2 | cl | Garlic; minced |
| 1 | ts | Fresh gingerroot; minced |
| 1 | lb | Potatoes; peeled & cut into |
| . 1/2-inch cubes | ||
| 1 | lb | Eggplant; peeled & cut into |
| . 1/2-inch cubes | ||
| 1/2 | ts | Ground turmeric |
| 2 | ts | Canola oil |
| 1 | Dried red chili; crushed | |
| 1 | ts | Brown mustard seeds |
| 1 | Shallot; thinly sliced |
Whether spelled "dhal", "dal", or "dhall", the term is an Indian word referring to any of sixty or more kinds of edible dried legume seeds or to a spicy dish containing one kind of these seeds along with vegetables, herbs and spices. Usually served with curried dishes, dhal is hearty enough to be served as a main dish.
DIRECTIONS:
Rinse and drain the lentils. Combine them with the water, 1 tsp oil, garlic and ginger in a saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 30 minutes, or until the lentils are soft. Stir in the potatoes, eggplant and turmeric. Continue cooking, covered, for 15 minutes, or until the potatoes are tender. Set aside off heat.
In a skillet, combine the 2 tsp oil, crushed chile (remove the seeds for less fire), mustard seeds and shallot, and cook over medium-high heat, stirring occasionally, for 30 seconds, or until fragrant. Stir into the lentil mixture, cover, and let stand for 5 minutes. Stir again and serve.
Makes about 6 servings. ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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