From the
book Healing With Whole Foods, by
Paul Pitchford
Ingredients:
1 ½ Tsp
Ghee, or Olive oil
3 cloves
Garlic, peeled & chopped
1 tsp cumin
seeds
½ tsp
fenugreek seeds
½ tsp
turmeric
1 large
dried red chilli, or ½ tsp chilli powder
Salt to
taste
1 cup red
lentils
2 cups
water
Other possible additions:
1 large
Onion
Tomatoes,
including cherry tomatoes
½ tsp
Nutmeg
½ tsp
ginger powder
Heat the
ghee and fry the cumin seeds, garlic, fenugreek and salt until the garlic
browns. Lower the temperature and add any other ingredients such as onion,
tomato, and turmeric, frying for 2-3 minutes, keeping it all moving. Now add
the lentils and baste them in the flavours for a minute or so, finally adding
water. Bring to a simmer and cover. Keep on a low heat for 30 minutes, stirring
occasionally, and adding water if sticking to pan.
Use this versatile
dahl as a mainstay of your diet, eating it with flatbreads, rice, or
vegetables.
By South Utsire
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