MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Dal Bhaat (Sort Of)
Categories: Low fat, Indian, Posted
Yield: 4 Servings
1 c Red lentils
2 ts Garlic-ginger paste
1 pn Turmeric
1 Green chili; chopped
3 cl Garlic
3 Whole dried chilis
1/2 ts Cumin seed
1/4 ts Garam masala
1 tb Chives; chopped
Put unsoaked lentils in medium, heavy saucepan, wash with 2 or three
changes of water, then drain. Add 2 1/2 cups water, G&G paste,
turmeric, green chili.
Bring to a boil gradually over medium heat, lower heat, cover, and
simmer for 30 minutes. Stir vigorously with wooden spoon to help
break up lentils, cook for about 10 more minutes, until lentils are
soft and mushy.
Use pam or good non-stick pan to temper spices. Add garlic, whole dry
chiles and cumin seeds to hot pan. As soon as seeds sizzle, and garlic
pales to pink, about 2 minutes, pour into lentils. Stir it well and
simmer another 2-3 minutes. Sprinkle with garam masala and chives
just before serving. Pull out chillis if you wish.
GINGER and GARLIC PASTE
4 oz ginger root, lightly scraped washed and cut into chunks, and
the same amount of garlic, peeled. Put ingredients in a blender with
a very little water, just to help grinding. Spoon into airtight jar
and store in fridge, or freeze it. total calories, 72
adapted from Indian Lowfat Cooking
The key to a healthy and exotic diet
Roshi Razzaq
Chartwell Books, Inc.
1993 Quintet Publishing
A division of Book Sales, Inc
110 Enterprise Ave.
Secaucus, NJ 07094
From:
[email protected]
Date: Mon, 08 Nov 93 14:03:16 CST
Converted to MM format by Dale & Gail Shipp, Columbia Md.
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