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RECIPE EXCHANGE
Are any of you superb cooks or food connoisseurs? We're hoping our readers enjoy great food as much as we do. After all, don't each of us crave Indian & Pakistani cuisine from time to time? Please share your favorite dishes with us, especially if the ingredients are generally available and the recipes are easy to make!
The following EASY recipe has been in Cynthia's family for several decades. It's delicious hot with rice or roti, or cold...as a sandwich spread.
Quick and Delicious DHAL
from Beverly Brush
Ingredients:
- 1/2 lb. lentils (red, yellow, green or brown),
washed
- 2 cups water, add more as needed
- 1 large onion, chopped
- 1 clove garlic, minced
- 4 T. butter or ghee
- 1 T. ground coriander
- 1 tsp. ground turmeric
- 1 tsp. ground cumin
- 1/2 tsp. American chili powder (like used in
Chili con Carne)
- 2 T. curry powder
- apple cider vinegar (don't skip this ingredient
- makes ALL the difference!)
- salt, to taste
Cook lentils in water until soft (about 1/2hr). Fry onion and garlic in butter or ghee until soft & golden. Mix all the spices together in a small bowl, add vinegar to make a thick paste (add a bit at a time....will take more than you expect). Add spice-vinegar paste to onions & garlic and fry all together, until aromas are fully developed (don't burn). Add the cooked drained lentils, salt to taste and simmer gently for a few minutes, until warmed through. Serve hot over rice or with pita bread.
American adaptation:
Or serve cold as a sandwich spread or with raw veggies.
Serves 4-6
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