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Wikipedia
The lentil or daal or dal (''Lens culinaris''), considered a type of pulse, is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about tall and the seeds grow in pods, usually with two seeds in each.
[edit] Ingredients
8 |
|
1 |
teaspoon Cumin seeds |
1 |
teaspoon Poppy seeds |
1 |
teaspoon Salt |
2 |
teaspoons Coriander seeds |
6 |
whl cloves |
1 |
2 inch piece cinnamon |
4 |
Green cardamon pods |
4 |
Block peppercorns |
½ |
teaspoon Chilli powder |
1 |
teaspoon Turmeric |
2 |
tablespoons Ghee |
2 |
Onions peeled and chopped |
4 |
|
2 |
ounces Creamed coconut, grated |
[edit] Preparation
Step 1 |
Dry roast the first nine spices in a heavy-based frying pan then grind until smooth in a coffee grinder. Drain the lentils, heat the ghee and fry half the quantity of spices (including chilli powder and turmeric) for 2 mins. Add the onion and garlic and cook for another 2 mins. |
Step 2 |
Add the lentils and 1 pint of fresh water. Simmer, covered, for 50 mins. |
Step 3 |
Give the contents of the pan a good stir and add the other half of the spices. |
Step 4 |
Cook for another ten mins then add the creamed coconut and seasoning. |
Step 5 |
Serve hot. |
[edit] Tools
[edit] About Masoor Dhal
Substitute oil for the ghee to make this vegan.
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