VCE--Red Lentil Dal with Aromatics

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* Exported from MasterCook *

 

Red Lentil Dal with Aromatics

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup red lentils

1 small onion -- finely chopped

2 cloves garlic -- sliced

1 jalapeno chile -- seeded & chopped

3 tablespoons ghee or clarified butter

1/2 teaspoon turmeric

1 15 oz can unsweetened coconut milk minus the cream

salt

2 shallots -- sliced

1 dried red chile -- broken into pieces

OR 1/4 teaspoon red pepper flakes

3 bay leaves

1 teaspoon mustard seeds

 

Wash the lentils in several changes of water. In a saucepan over medium-high

heat, saute the onion, garlic, and chile in 2 tablespoons of ghee for 1 minute.

Add the turmeric, lentils, and 3 cups of water. Bring to a boil, then lower the

heat and simmer, covered, until the lentils are soft, about 30 minutes. Add the

coconut milk and simmer for 5 more minutes, stirring occasionally. Taste for

salt and remove from the heat.

 

Heat the remaining ghee in a small skillet over high heat. Add the shallots,

red chile, bay leaves, and mustard seeds. Fry until the mustard seeds begin to

turn grayish, about 1 minute. Stir this into the lentils and serve.

 

Source:

" page 304 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 70 Calories; trace Fat (3.9% calories

from fat); 2g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0