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Title: Monika's Dal
Categories: Indian
Yield: 4 Servings
| 8 | oz | Red lentils:* can use others these cook the quicker |
| 1 1/2 | tb | Ghee |
| 1 | lg | Onion; finely chopped |
| 2 | Garlic cloves; finely chopped | |
| 1 | ts | Ginger root;finely grated or chopped |
| 1/2 | ts | Tumeric |
| 3 | c | -Hot water |
| 1 | ts | -Salt |
| 1/2 | ts | Garam masala |
| Coriander, fresh; chopped also called Cilantro |
Monika Deol is an entertainment anchorperson for CITY TV as well as host of Electric Circus and anchor for FAX news show. She was born in India but raised on a diary farm in Beausejour, Manitoba.
Wash lentils thoroughly by placing in bowl and covering with water. Remove any that float, drain well. In heavy based skillet, heat ghee (or butter) and fry onion, garlic and ginger a few minutes over medium heat until onion is golden brown. Add tumeric and mix to combine well. Add lentils. Fry mixture about 2 minutes. Add hot water and bring mixture to boil, then reduce heat so mixture is just simmering. Cover and cook 15 to 20 minutes. Add salt and garam masala. Stir well and finish cooking lentils until they are soft and consistency of mixture is quite thick. If there's too much liquid, remove cover so liquid will evaporate. Spoon into serving dish. Sprinkle with coriander.
SERVES: 4-6 SOURCE: published in the Toronto Star posted by Anne MacLellan
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