1 cup dal (moong - yellow, or
1 masur - pink)
3 1/2 cup water
1 to taste salt
1 to taste pepper
1/4 tsp turmeric
1 small onion
2 cloves garlic
1 inch ginger
1 small onion
1 ghee
1 tsp cumin seed
A Recipe for
Masur Dal (Lentils)
Worries go down better with soup. |
| Jewish Proverb |
Herb Tip |
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This Recipe for Masur Dal (Lentils) is one of thousands in the Recipes-to-go Bean Cookbook.
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| Waverly Root (1903-1982) |
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This is a recipe for Masur Dal (Lentils) from the recipe cookbook of Recipes-to-go (Bean)
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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1. Wash the dal and drain it. 2. Boil water and add the dal, salt,
pepper, turmeric, finely chopped ginger, and garlic. Cover the pot
and simmer for 20 minutes. 3. When done, heat the ghee, add the cumin
and fry till golden brown. Add thinly sliced onions. Fry till crisp
and brown.
May add paprika and finely chopped tomatoes to the above for color--
Pour over the dal and serve.
Recipe By : Somesh Rao
Serves: 1
Masur Dal (Lentils) Recipe brought to you by Recipes To-Go