Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indian Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Masoor dal (pink lentils)
1 md Onion -- thinly sliced
2 cl Garlic -- thinly sliced
1/4 c Ghee or oil
2 ts Ground coriander
2 ts Ground cumin
2 ts Ground turmeric
1 t Ground chili
4 Cardamom pods
4 Cloves
1 Cinnamon stick (2")
1 1/2 ts Salt
4 oz Desiccated coconut
2 Tomatoes
Wash the lentils well with plenty of water, put into a saucepan with
enough water to cover. Bring to the boil and boil gently until the
lentils are soft. Meanwhile, heat the ghee or oil in a frying pan and
fry the onion and garlic. When the onion softens add the coriander,
cumin, turmeric, and chili, mixing well. Cook for two minutes, then
add the cardamoms, cloves, and cinnamon. Now add the lentils together
with any liquid they have been cooking in and stir rapidly to ensure
the spices mix in well. Add a little more water if necessary. (This
dish should be fairly liquid.) Add the salt and continue to cook
for a further 5 minutes. Blend the coconut with 2/3 cup water in a
liquidiser and add to the pan. Chop the tomatoes into quarters and add
to the dal just before serving.
