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Re: What to do with Lentils & Beans

On Tue 13 Feb 2001, Kelly Bauman <bauman@xxxxxxxx> wrote:
> Does anyone have any recipes, tips, hints for good FF/VLF Dal?  I
> love this Indian lentil dish but have never tried cooking it myself.

* Dhal *

A tested recipe from <URL:http://www.ox.compsoc.net/~kake/cookery/>.
As for other standard Indian recipes, there's no way to credit the
original source for this recipe. This is my version, evolved over some
years. As far as I can tell, the secret of good dhal is to cook it for
ever. I usually cook it for at least 3 hours, in large quantities,
then freeze individual portions. You can use other lentils in this as
well, such as chana dhal (yellow split peas) or moong dhal (split mung

* Serves 6 *

250g (9oz) split red lentils
1 1/2 tsp ground roasted cumin seed
1/2 tsp turmeric powder
1 tsp grated fresh ginger root
1 medium onion
1 stock cube for sauteeing onion, or extra oil if preferred
1 tbsp chopped fresh coriander (cilantro) leaf

1.  Wash the lentils well, then drain and place in a pan with the
ground cumin, turmeric, grated ginger and about 1 1/4 litres (40fl oz,
5 cups) water.

2. Stir, bring to the boil, then cook, uncovered, for 20-25
minutes. Cover and cook slowly, stirring occasionally, for at least
1/2 hour more. The longer the better - turn the heat right down and
cook it for 3 hours if you can.

3. Meanwhile, slice the onion into thin half-moons and brown in stock
made with the stock cube. Set aside.

4. When the lentils are done, stir in the onions and salt to
taste. Add the chopped coriander (cilantro) and stir.

5. Heat the oil in a pan and add the garlic. Cook for a minute,
stirring, until browned, then add the cumin seed and cook for a few
seconds longer. Pour the oil and spices into the dhal, then put on the
lid to trap the aromas. Mix well before serving.