Title: MONIKA'S DAL
Categories: Indian, Side dish
Yield: 4 servings
8 oz Red lentils:* can use others
-these cook the quicker
1 1/2 tb Ghee
1 lg Onion; finely chopped
2 ea Garlic cloves; finely
-chopped
1 ts Ginger root;finely grated or
-chopped
1/2 ts Tumeric
3 c -Hot water
1 ts -Salt
1/2 ts Garam masala
Coriander, fresh; chopped
-also called Cilantro
Wash lentils thoroughly by placing in bowl and
covering with water. Remove any that float, drain well.
In heavy based skillet, heat ghee (or butter) and fry
onion, garlic and ginger a few minutes over medium
heat until onion is golden brown. Add tumeric and mix
to combine well. Add lentils. Fry mixture about 2
minutes. Add hot water and bring mixture to boil, then
reduce heat so mixture is just
simmering. Cover and cook 15 to 20 minutes. Add salt
and garam masala. Stir well and finish cooking lentils
until they are soft and consistency of mixture is
quite thick. If there's too much liquid, remove cover
so liquid will evaporate. Spoon into serving dish.
Sprinkle with coriander.
