Masoor Dal- Indian Lentils

MASOOR DAL - INDIAN LENTILS

6 Preparation Time :

Categories : Indian Vegetarian

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 lb Masoor Dal (Pink Lentils)

1 md Onion,thinly sliced

2 Cloves Garlic, thinly sliced

1/4 c Ghee or Oil

2 ts Ground Coriander

2 ts Ground Cumin

2 ts Ground Turmeric

1 t Ground Chili

4 Cardamom Pods

4 Cloves

1 2-inch Stick of Cinnamon

1 1/2 ts Salt

4 oz Desiccated Coconut

2 Tomatoes

Wash the Lentils well with plenty of water, put into a

saucepan with enough water to cover. Bring to the boil

and boil gently until the Lentils are soft. Meanwhile,

heat the Ghee or Oil in a frying pan and fry the Onion

and Garlic. When the Onion softens add the Coriander,

Cumin, Turmeric, and Chili, mixing well. Cook for two

minutes, then add the Cardamoms, Cloves, and Cinammon.

Now add the Lentils together with any liquid they have

been cooking in and stir rapidly to ensure the spices

mix in well. Add a little more water if necessary.

(This dish should be fairly liquid.) Add the Salt and continue to cook for a further 5 minutes. Blend the

Coconut with 2/3 Cup Water in a liquidiser and add to

the pan. Chop the Tomatoes into quarters and add to

the Dal just before serving. - - - - - - - - - - - - - - - - - -