Red Lentil Daal

By none

With a nice blend of Indian flavors and just a touch of heat, this versitile recipe can be served as a dip with warm pita wedges, or it can be served over rice as a main dish.



Ingredients:
  • 1-1/2 cups raw red lentils
  • 4-1/2 cups water
  • 1 tablespoon canola oil
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1-2 hot green chilies, minced
  • 1 teaspoon *each* of freshly grated ginger, ground cumin, turmeric
  • pinch of nutmeg
  • sea salt to taste
  • pinch of nori flakes


Steps/Methods:
  1. Rinse the lentils and combine them with the water in a large, heavy saucepan. Bring to a boil, cover, and simmer until lentils are quite mushy (about 40 minutes).
  2. Heat the oil in skillet. Saut the onion and garlic over medium heat until golden.
  3. Add to the saucepan.
  4. Stir in the remaining ingredients.
  5. Cover and simmer over very low heat for 15 minutes.



Additional Tips:

  • 1-1/2 cups raw red lentils
  • 4-1/2 cups water
  • 1 tablespoon canola oil
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1-2 hot green chilies, minced
  • 1 teaspoon *each* of freshly grated ginger, ground cumin, turmeric
  • pinch of nutmeg
  • sea salt to taste
  • pinch of nori flakes

By none| June 22, 2011
Categories:  Recipes

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