Indian cooking dal - Cooking at home with dan eaton.
The Dhal Meister
[5dmk2, 35mm f1.4L, CS3] Dhal... how can something so simple taste so good? This is the resident Dhal Meister working her magic in the kitchen. Here is the recipe: Ingredients: 1 cup each of red lentils (masoor dhal) and yellow lentils (moong dhal) 1 level teaspoon of tumeric (haldi) Onion x1 large (or x2 small), finely sliced 2 teaspoons of salt 1 cooking spoon of sunflower oil (or vegetable oil) Garlic: 3 cloves, finely sliced 1 teaspoon of cumin seeds Preparation: Wash the lentils thoroughly until the water runs clear. Heat oil in a saucepan. Add garlic and cumin seeds and fry until it is golden brown. Now add onion, tumeric and salt. Fry on medium heat until the onion becomes soft and translucent - will take about 5 mins. Add lentils and stir/ fry on high heat for 1min. Add water until it’s about an inch above the level of the lentils. Bring to boil; then lower heat and simmer with pan covered until lentils become soft (takes about half an hour). Stir once in between to make sure it’s not catching at the bottom. Enjoy with rice or chapati! Also nice with toasted bread :-) Note: there is no ghee used in this dhal recipe, just sunflower or vegetable oil. It'll taste just as good but won't clog your coronaries... it's a win-win situation, friends :-)Monsoon Soup
well actually an everything left in the fridge soup.... raining too hard to go shopping ;))) red lentils, loads of tomatoes, yellow and green zuchini, onions, carrots, beans, leeks, bell pepper red, soy pieces, paneer, garlic, mushrooms and loads of spices! Hot!
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