Dhal - 2 Recipe - Cooking Index
Dhal - 2 Recipe - Cooking Index
| 1 1/4 cups | Brown lentils | |
| 3 3/4 cups | Water | |
| 1 teaspoon | Turmeric | |
| 1 | Garlic clove - crushed | |
| 2 tablespoons | Ghee | |
| 1 tablespoon | Onion - chopped (large) | |
| 1 teaspoon | Garam masala | |
| 1/2 teaspoon | Ground ginger | |
| 1 teaspoon | Coriander | |
| 1/2 teaspoon | Cayenne pepper | |
| Fresh cilantro sprigs - (opt) |
Wash lentils in cold water. In a saucepan, combine lentils, water, turmeric and garlic. Cover and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce excess liquid. Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add mixture to lentils and stir well. Garnish with cilantro, if desired. NOTE: For a less fiery flavor, reduce cayenne pepper.
Source:
Mangalorean Cuisine by Saranya S. Hegde
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