Guest guest Posted March 7, 2004 Report Share Posted March 7, 2004 I found this recipe on the internet at http://www.panix.com/~res/recipes/dal.htm The website indicates that the measurements are approximations. It was a wonderful dal - nice yellow colour, just the right blend of spices, and delicious served over brown rice. Oh, and it was easy too! Ingredients: * A couple of handfuls of red lentils (about 1 cup) * 3-4 cups of water * Salt to taste * 2-3 teaspoons Turmeric * 1-2 large onions * 1-2 green chilis (I didn't have these, so added some chili powder, just for heat) * 1 teaspoon fresh ginger, grated (I used ground ginger, since I was out of fresh) * 1-2 small cloves fresh garlic, minced * 3-4 tomatoes, diced (I used a can of chopped, seeded tomatoes) * 1/8 cup chopped coriander leaf or cilantro (I used cilantro) * 2 teaspoons whole mustard seed * 1 teapoon whole cumin seed * 2 teaspoons vegetable oil Cook lentils and turmeric in water until lentils are completely soft. About 40 minutes. Meanwhile, saute onions, chilis, ginger, and garlic. When soft, add diced tomatoes. Continue cooking until mixture appears homogenous. Add onion-tomato mixture to lentils. While over low flame, add corainder leaf. In a small pan, heat oil. Toast mustard seed and cumin seed in oil until fragrant. Add to lentil mixture. Serve dal hot over rice or as side dish. Notes: (from the website, not mine) * Red lentils are best for this dish. They are often sold as Indian lentils, and are small and almost orange. Other lentils probably will work, but may not give the same result. * I don't like coriander leaf, so I leave it out entirely. My Indian friend who gave me the recipe told me to be " generous " with the coriander, so perhaps that is really more authentic. * The quantities of spices should be adjusted for individual taste. No specific measurements were given, so the amounts I list reflect my preferences. * Many thanks to Kalyana Krishnan and Renu Ramnarayanan for this recipe. -- Sherri " Living in a vacuum sucks. " - Adrienne Gusoff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2004 Report Share Posted March 7, 2004 Just a note: cilantro and coriander leaf are the same thing. Cilantro is the New World name for it. I'm defiitely going to make this recipe- thanks, Sherri! - priscilla Sherri <sherria wrote: I found this recipe on the internet at http://www.panix.com/~res/recipes/dal.htm The website indicates that the measurements are approximations. It was a wonderful dal - nice yellow colour, just the right blend of spices, and delicious served over brown rice. Oh, and it was easy too! Ingredients: * A couple of handfuls of red lentils (about 1 cup) * 3-4 cups of water * Salt to taste * 2-3 teaspoons Turmeric * 1-2 large onions * 1-2 green chilis (I didn't have these, so added some chili powder, just for heat) * 1 teaspoon fresh ginger, grated (I used ground ginger, since I was out of fresh) * 1-2 small cloves fresh garlic, minced * 3-4 tomatoes, diced (I used a can of chopped, seeded tomatoes) * 1/8 cup chopped coriander leaf or cilantro (I used cilantro) * 2 teaspoons whole mustard seed * 1 teapoon whole cumin seed * 2 teaspoons vegetable oil Cook lentils and turmeric in water until lentils are completely soft. About 40 minutes. Meanwhile, saute onions, chilis, ginger, and garlic. When soft, add diced tomatoes. Continue cooking until mixture appears homogenous. Add onion-tomato mixture to lentils. While over low flame, add corainder leaf. In a small pan, heat oil. Toast mustard seed and cumin seed in oil until fragrant. Add to lentil mixture. Serve dal hot over rice or as side dish. Notes: (from the website, not mine) * Red lentils are best for this dish. They are often sold as Indian lentils, and are small and almost orange. Other lentils probably will work, but may not give the same result. * I don't like coriander leaf, so I leave it out entirely. My Indian friend who gave me the recipe told me to be " generous " with the coriander, so perhaps that is really more authentic. * The quantities of spices should be adjusted for individual taste. No specific measurements were given, so the amounts I list reflect my preferences. * Many thanks to Kalyana Krishnan and Renu Ramnarayanan for this recipe. -- Sherri " Living in a vacuum sucks. " - Adrienne Gusoff Quote Link to comment Share on other sites More sharing options...
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