|
Post by ReneeW on Aug 26, 2013 14:14:08 GMT -6
My sister-in-law gave me this recipe and it's very vague on amounts--it's more of a "taste as you go" style of recipe but I wanted to post it in case anyone else wants to try it! I apologize for its vagueness in advance!
Dal
Lentils- red or yellow, although green is fine Onion Garlic Ginger Whole Cumin Seeds Coconut Oil or Ghee Turmeric Coriander Curry Cumin Parika Cayenne Salt Bullion if desired Tomatoes Coconut Milk Rice of choice (I prefer Basmati)
Directions: Soak the lentils in water overnight or for at least 30 minutes.
Cook rice per directions on package.
In a blender process 1 onion, some garlic, and some ginger. In a large pan with no oil, toast whole cumin seeds. (To do this, put the cumin seeds in the pan and gently shake it back and forth over heat or stir constantly for about 1 minute until fragrant.) Add coconut oil or ghee. Add the onion mix and sautée until it's soft. Add turmeric, half a Tablespoon coriander, curry, and any cumin if didn't use it yet. Add paprika & cayenne if you want it spicier. Taste & adjust as desired throughout the cooking process.
Once the mixture is fragrant and the onions are sauce, add the water-lentil mixture to the pan. and bring to a simmer. The longer you cook it the more soupier it gets--add water until you reach the desired consistency. Add salt, a little bullion if desired. Boil. Mince tomatoes and add them to the mixture and cook for 10 minutes. At the end you can add coconut milk if want it creamy. Taste & add more spices per your preference throughout. Simmer the mixture between 30 to 60 minutes. Serve with rice.
|
|
|
Post by sharon on Aug 28, 2013 17:26:26 GMT -6
Mmmm sounds wonderful. Thank you!
|
|