Dhal
appetizers, indian
1 1/4 cup brown lentils
3 3/4 cup water
1 teaspoon turmeric
1 garlic clove, crushed
2 tablespoon ghee
1 large onion, chopped
1 teaspoon garam masala
1/2 teaspoon ground ginger
1 teaspoon coriander
1/2 teaspoon cayenne pepper
1 fresh cilantro sprigs (opt)
Wash lentils in cold water.
In a saucepan, combine lentils, water, turmeric and garlic. Cover and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce excess liquid.
Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add mixture to lentils and stir well. Garnish with cilantro, if desired.
NOTE: For a less fiery flavor, reduce cayenne pepper.
Yield: 6 servings