TheSpade
Bluelighter
- Joined
- Oct 15, 2005
- Messages
- 37,782
Sounds amazing Infinite Jest, I'm determined to make that some time.
Tastiest Red Lentil Dahl Ever Recipe:
Equipment:
Coffe grinder or spice millor mortar and pestle, saute pan, large, soup pot
Ingredients
3 tablespoons peanut oil
1 medium yellow onion
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
1 teaspoon salt
1 cup dried red lentils
2 tablespoon tomato paste
4-5 cups water or veg broth
5 plum tomatoes, chopped
juice of 1 lime
1 cup lightly packed chopped fresh cilantro
Spice blend
2 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 whole cloves
4 cardomom pods
2 dried red chilis (seeds removed)
1/4 teaspoon ground cinnamon
Directions
In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently. Remove from pan and let cool. Transfer to coffee grinder, aling with the dried red chili and cinnamon, and grind to a fine powder.
Over medium-high heat oil a soup pot, add onions and saute for 5 minutes. Add garlic and ginger and saute 5 more minutes. Add spices and salt, saute 5 minutes more.
Add 4 cups of water and stir to deglaze the pot. Add tomato paste and lentils. Bring to a boil then lower the heat a bit and simmer for 20 minutes.
Add the tomatoes, lime juice and cilantro and more water if it looks to thick. Simmer 10 more minutes, or until lentils are completely tender.
Tastiest Red Lentil Dahl Ever Recipe:
Equipment:
Coffe grinder or spice millor mortar and pestle, saute pan, large, soup pot
Ingredients
3 tablespoons peanut oil
1 medium yellow onion
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
1 teaspoon salt
1 cup dried red lentils
2 tablespoon tomato paste
4-5 cups water or veg broth
5 plum tomatoes, chopped
juice of 1 lime
1 cup lightly packed chopped fresh cilantro
Spice blend
2 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 whole cloves
4 cardomom pods
2 dried red chilis (seeds removed)
1/4 teaspoon ground cinnamon
Directions
In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently. Remove from pan and let cool. Transfer to coffee grinder, aling with the dried red chili and cinnamon, and grind to a fine powder.
Over medium-high heat oil a soup pot, add onions and saute for 5 minutes. Add garlic and ginger and saute 5 more minutes. Add spices and salt, saute 5 minutes more.
Add 4 cups of water and stir to deglaze the pot. Add tomato paste and lentils. Bring to a boil then lower the heat a bit and simmer for 20 minutes.
Add the tomatoes, lime juice and cilantro and more water if it looks to thick. Simmer 10 more minutes, or until lentils are completely tender.
.
.
