Lentil Dahl
Serving Size : 1
Ingredients for prepare Lentil Dahl
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | green or brown lentils |
| 1 | stick | cinnamon - (3 inch) |
| 1 | | bay leaf |
| 3 | cloves | garlic |
| 2 | slices | ginger root - (1 inch thick) |
| 1 | tablespoon | turmeric |
| 3/4 | | lemon |
| 1/2 | teaspoon | salt |
| 1/8 | teaspoon | black pepper |
| 1/2 | teaspoon | cayenne |
| 3 | tablespoons | ghee |
| 1 | pinch | asafetida |
| 1/2 | teaspoon | whole cumin seeds |
recipe Lentil Dahl
Wash lentils and drain. Combine with 6 cups water, cinnamon
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stick, bay leaf, garlic cloves, ginger slices and turmeric. Bring to a boil, lower heat and simmer
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for 40 minutes, until lentils are tender and the water has been reduced significantly. Slice lemon thinly
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and add to the pot with salt, black pepper and cayenne. Simmer for a
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further 5 minutes. Just before serving, heat ghee until hot, add asafetida and cumin
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seeds and sautй until the seeds begin to color. Pour over top of dahl and serve over rice.
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