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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a variation on a Daal in Julie Sahini's Classics of Indian Cooking . Ingredients:
1 1/2 cups brown lentils, dry |
5 cups water |
1/4 inch fresh ginger |
2 teaspoons turmeric |
salt |
1 teaspoon margarine |
6 tablespoons margarine |
1 1/2 cups onions, chopped |
15 garlic cloves |
1 teaspoon cumin |
Directions:
1. Pick over the lentils and remove foreign objects. Wash in cold water, exchanging water several times. Add the drained lentils to the 5 cups of water in a large pot over medium high heat.
2. Slice the ginger into 3 quarter-coin sized slices and add them to the pot.
3. Bring to a boil.
4. Add turmeric and salt after it is boiling. Add one tsp of oil or margarine to prevent froth and boil-over. Cook, stirring occasionally for 30-45 minutes, or until the lentils are tender.
5. Remove from heat. Remove ginger pieces and discard them.
6. Remove approximately 1/3 of the lentils and set aside.
7. With a hand blender, puree the remaining lentils. Return the reserved lentils to the pot. Salt to taste. Set aside until the tadka is ready.
8. Prepare Tadka in a separate skillet (while lentils cook):
9. Melt margarine over medium heat.
10. Fry onions until golden and carmelized. Fry them as long as you have patience to watch over them, the longer the better - but don't burn them.
11. Turn heat up to high, add garlic and fry for about 2-3 more minutes, or until it is golden but not burned.
12. Add cumin and stir well.
13. Pour the tadka over the lentils and stir well.
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