Subj : Dahl With Meyer Lemons
To   : All
From : Ben Collver
Date : Mon Apr 07 2025 10:56:38

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Dahl With Meyer Lemons
Categories: Indian
     Yield: 6 Servings

     1 c  Channa dahl; soaked 3 hours
     1 ts Salt
     1 ts Turmeric
     1    Bay leaf
     3 cl Garlic; chopped
     1    Ginger thumb (1"); grated
     1 tb Coriander powder
   1/2 tb Cumin
     1    Fresh chili; chopped
   1/2    Meyer lemon
   300 g  Fresh green beans
     1 lg Tomato; chopped

MMMMM-----------------------FLAVOURED OIL----------------------------
     2 tb Sesame oil
     1 ts Black mustard seeds
     1 ts Cumin seeds
   1/2 ts Whole black peppercorns
   1/2 ts Fennel seeds
     2    Dried birdseye chilies

 Channa dahl is the preferred dahl for this dish. If you are in a
 hurry, red lentils or yellow split peas are quicker to cook, but they
 are not quite as sweet or nutty in flavour as chnna dahl. I often
 make this dahl in large quantities, freeze some and use the rest to
 snack upon for the rest of the week. Dahl is goot to eat at any time
 of the day; it belongs to that special group of foods which soothe
 and comfort the soul. Next time you feel the need, forget the cheese
 toast, and turn on to dahl!

 In a medium-sized saucepan cover the dahl with 1" of water, add half
 the salt, turmeric, and bay leaf, and simmer with the lid on until
 the dahl is tender, about 20 minutes. Skim off any scum that
 initiially appears on the surface of the dahl but do not worry too
 much as any more will have gone to scum heaven by the time the dish
 is finished.

 When the dahl is tender take it off the heat and ladle 2/3rds of the
 dahl solids into the blender with just enough liquid to turn the
 blades. After blending, return it to the saucepan, swishing out the
 blender with some water if necessary.

 Bring to a simmer again, and add the garlic, ginger, coriander, cumin
 and fresh chili. Slice the lemon thinly and add it. Add the quartered
 beans, tomato and the rest of the salt. Simmer until the beans are
 tender.

 To prepare the flavoured oil, heat the sesame oil in a small frying
 pan and add the spices, adding the chili last. Sizzle briefly and tip
 the contents of the pan into the dahl. Mix well and cook for a
 further 5 minutes. Taste for salt and lemon, adding more water if you
 want a more soupy consistency.

 Recipe by The New Zealand Indian Cookbook by Linley Scott, 1997

 Recipe FROM: <gopher://sdf.org/0/users/thom/Dahl_with_Meyer_Lemons>

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