Daal (East Indian Lentil Dish)Submitted by: PRAIRIEGIRL4
IntroductionEasy, low fat, high fibre Easy, low fat, high fibre
3 Cups Red Lentils
1 Tbsp Kilongi (see below)
1Tbsp whole cumin Seed
1/2 Cup sliced onions
2 Tbsp canola oil
**Kilongi is a black onion seed found in Asian or Indian specialty food stores--it is essential to the authenticity and flavor of this recipe.
If the recipe is followed will make 8-10 servings and is VERY filling.
1) in a large pot rinse lentils under cold water until water runs clear. Fill to aprox 2 inches above the lentils (4-6 Cups of water) and place on stove, bring to a boil.
2) In a separate fry pan saute the onion in 1/2 Tbsp of oil until caramelized and starting to brown, remove from pan once finished.
3) heat the frying pan to very hot and add the remaining 1 1/2 Tbsp oil, add spices and "tarkka" for approx 30 seconds (this releases the flavor)
4) add onions and spices to the lentils and stir, when finished the lentis should go from dark orange color to light yellow and be soft and should be the consistency of very thick soup.
best served over Basmati Rice
Number of Servings: 8
Recipe submitted by SparkPeople user PRAIRIEGIRL4.