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| Chef | |
| Submitted | September 15th 2008 |
| Cuisine | Vegan |
| Category | Main Course |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
1 Cup pink lentils
1 Teaspoon turmeric powder
1 Teaspoon salt
1 Tablespoon garam masala powder
1 1/2 Tablespoons canola oil
1 Teaspoon cumin seeds
1 Teaspoon cayenne pepper
1 Teaspoon coriander powder
1/2 onion (thinly sliced)
If you're vegetarian, and you've never had Indian Dals, you are missing out!! This spiced lentil puree is incredibly tasty, and an excellent source of protein. Served over rice it can serve as the main staple of any vegetarian meal.
Directions
Sift through lentils, looking for and removing any small pebbles or debris that might be there. Rinse lentils in strainer. Add lentils to pot with 3 cups of water, and turmeric powder. Bring to a boil and then simmer for 20 minutes. Take off heat, and add in salt, lemon juice, and garam marsala powder. Stir or whisk mixture to mix and break down lentils into smooth puree. In small sautee pan add canola oil and preheat. Add cumin seeds and wait about 2 minutes for them to start popping/crackling. Add cayenne and coriander powder and cook for 30 seconds. Take off heat, and pour into pot with dal. Stir into dal. Put sautee pan back on medium heat and add thinly sliced onion. Stir until onions are soft and translucent. Add to garnish dal.
Citation: The Spice Box: A Vegetarian Indian Cookbook by Manju Shivraj Singh