Monika s Dal

Ingredients

8 oz red lentils:* can use others these, cook the quicker 1 1/2 tbsp ghee 1 large onion, finely chopped 2 each garlic cloves, finely chopped 1 tsp ginger root, finely grated or chopped 1/2 tsp tumeric hot water salt 1/2 tsp garam masala 1 coriander, fresh, chopped also called cilan	Advertisements

Preparation
 
Wash lentils thoroughly by placing in bowl and covering with water.
Remove any that float, drain well. In heavy based skillet, heat ghee
(or butter) and fry onion, garlic and ginger a few minutes over
medium heat until onion is golden brown. Add tumeric and mix to
combine well. Add lentils. Fry mixture about 2 minutes. Add hot water
and bring mixture to boil, then reduce heat so mixture is just
simmering. Cover and cook 15 to 20 minutes. Add salt and garam
masala. Stir well and finish cooking lentils until they are soft and
consistency of mixture is quite thick. If there s too much liquid,
remove cover so liquid will evaporate. Spoon into serving dish.
Sprinkle with coriander.

 

 
Servings: 4

 

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