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Bengali Red
Dal Curry
Recipe By :Georgia
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups red lentils
3 1/2 cups water
6 serrano chilies
1 1/2 teaspoons turmeric
1 1/2 teaspoons salt
4 tablespoons ghee
1 cup onion -- minced
1 cup tomato -- chopped
1 tablespoon ginger -- grated
2 tablespoons ghee
1 tablespoon panch phanon mix
4 dried red chilies
3 cloves garlic
*Panch Phanon Mix: equal proportions of whole: cumin, fenugreek,
anise,
mustard, Indian black onion
* You can substitute butter or oil for ghee but it changes the
taste. **
I take out the seeds and the white part of the chilis to lessen the
heat a
bit.
There are three basic steps to the recipe: cookng the lentils in
water,
making a tomato/onion/ginger mush, and making a spiced oil.
1. Rinse lentils well, add water, serrano chilies, turmeric and
salt.
Bring carefully to boil and cook over low to medium heat, partially
covered, for 25 minutes. Cover and cook another 10 minutes. Adjust
salt.
2 While lentils are cooking, cook onions in a frying pan in the oil
until
they are golden brown (approximately 10 minutes), stirring
constantly.
Add tomatoes and ginger and continue cooking until the tomatoes
decompose
into a delicious and fragrant mush (approximately 8 minutes.) Stir
constantly so that tomato mixture doesn't stick. Turn heat to low,
if
necessary.
3. Scrape out this mush into the lentils and stir it in. Let lentils
sit
while you make the spiced oil.
4. Do a quick rinse of the frying pan, without soap, and dry
thoroughly.
Add the remaining 2 T oil and heat over medium high heat. When oil
is hot
add panch phanon mix and heat until the seeds begin to pop, about 15
seconds. Add red chilies and fry for another 15 seconds. Stir this
mixture into the lentil/tomato mixture and serve with rice. Adjust
salt.
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Per Serving (excluding unknown items): 229 Calories; 11g Fat (40.6%
calories from fat); 11g Protein; 25g Carbohydrate; 12g Dietary
Fiber; 26mg
Cholesterol; 413mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean
Meat;
1/2 Vegetable; 2 Fat. |
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