duckie

Lentil Dahl - Madhur Jaffrey

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Serving Size : 1 servings.
Category : Indian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups green or brown lentils
1 stick cinnamon -- (3 inch)
1 bay leaf
3 cloves garlic
2 slices ginger root -- (1 inch thick)
1 tablespoon turmeric
3/4 lemon
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon cayenne
3 tablespoons ghee
1 pinch asafetida
1/2 teaspoon whole cumin seeds

Ready, set, cook!

Wash lentils and drain. Combine with 6 cups water, cinnamon stick, bay
leaf, garlic cloves, ginger slices and turmeric. Bring to a boil,
lower heat and simmer for 40 minutes, until lentils are tender and the
water has been reduced significantly. Slice lemon thinly and add to
the pot with salt, black pepper and cayenne. Simmer for a further 5
minutes. Just before serving, heat ghee until hot, add asafetida and
cumin seeds and sauté until the seeds begin to color. Pour over top of
dahl and serve over rice.

~~

MySpace URL:

http://www.myspace.com/duckie067

duckie

Lentil Dahl - Madhur Jaffrey

--------------------------------------------------------------------------------

Serving Size : 1 servings.
Category : Indian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups green or brown lentils
1 stick cinnamon -- (3 inch)
1 bay leaf
3 cloves garlic
2 slices ginger root -- (1 inch thick)
1 tablespoon turmeric
3/4 lemon
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon cayenne
3 tablespoons ghee
1 pinch asafetida
1/2 teaspoon whole cumin seeds

Ready, set, cook!

Wash lentils and drain. Combine with 6 cups water, cinnamon stick, bay
leaf, garlic cloves, ginger slices and turmeric. Bring to a boil,
lower heat and simmer for 40 minutes, until lentils are tender and the
water has been reduced significantly. Slice lemon thinly and add to
the pot with salt, black pepper and cayenne. Simmer for a further 5
minutes. Just before serving, heat ghee until hot, add asafetida and
cumin seeds and sauté until the seeds begin to color. Pour over top of
dahl and serve over rice.

~~

MySpace URL:

http://www.myspace.com/duckie067

duckie ®

Lentil Dahl - Madhur Jaffrey

--------------------------------------------------------------------------------

Serving Size : 1 servings.
Category : Indian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups green or brown lentils
1 stick cinnamon -- (3 inch)
1 bay leaf
3 cloves garlic
2 slices ginger root -- (1 inch thick)
1 tablespoon turmeric
3/4 lemon
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon cayenne
3 tablespoons ghee
1 pinch asafetida
1/2 teaspoon whole cumin seeds

Ready, set, cook!

Wash lentils and drain. Combine with 6 cups water, cinnamon stick, bay
leaf, garlic cloves, ginger slices and turmeric. Bring to a boil,
lower heat and simmer for 40 minutes, until lentils are tender and the
water has been reduced significantly. Slice lemon thinly and add to
the pot with salt, black pepper and cayenne. Simmer for a further 5
minutes. Just before serving, heat ghee until hot, add asafetida and
cumin seeds and sauté until the seeds begin to color. Pour over top of
dahl and serve over rice.

~~

MySpace URL:

http://www.myspace.com/duckie067