Dal Curry With Habaneros

Ingredients

2 cup yellow lentils 1 tsp ground turmeric 3 tsp ground cumin 5 habaneros, chopped finely, 1 seeds and placentas removed 2 finely chopped shallots 4 finely sliced shallots 5 finely sliced cloves of 1 garlic 1 1/2 tbsp whole coriander seeds 2 tbsp ghee (vegetable oil is fine, 1 preferably flavor-removed 1 olive 1 oil) 2 tbsp black mustard seeds 28 oz crushed tomatoes (a large 1 can) 1/4 bunch fresh cilantro 1/2 can coconut milk (optional) 1 black pepper 1 salt 1 water

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Preparation
 
Stage One

Pick over the lentils, removing ones that don t look right. (There
may be small rocks--remove them too ) Wash the lentils in water, then
put them in a large pot with 7.5 c water and the turmeric. Place on
high heat until boiling, then cover (leaving lid slightly ajar) and
simmer on low for 45 minutes Stir every once in a while.

Stir in the ground cumin, 1/3 of the habaneros, and the chopped
shallots. Cook for 15 minutes more. Add another 1/3 of the
habaneros. Cook for another 15 minutes, add a little salt, then leave
on very low heat while you begin the next stage.

Stage Two

From: [email protected] (Lorance Ro

 

 
Servings: 4

 

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