“This is a variation on a Daal in Julie Sahini's "Classics of Indian Cooking".”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pick over the lentils and remove foreign objects. Wash in cold water, exchanging water several times. Add the drained lentils to the 5 cups of water in a large pot over medium high heat.
  2. Slice the ginger into 3 quarter-coin sized slices and add them to the pot.
  3. Bring to a boil.
  4. Add turmeric and salt after it is boiling. Add one tsp of oil or margarine to prevent froth and boil-over. Cook, stirring occasionally for 30-45 minutes, or until the lentils are tender.
  5. Remove from heat. Remove ginger pieces and discard them.
  6. Remove approximately 1/3 of the lentils and set aside.
  7. With a hand blender, puree the remaining lentils. Return the reserved lentils to the pot. Salt to taste. Set aside until the tadka is ready.
  8. Prepare Tadka in a separate skillet (while lentils cook):
  9. Melt margarine over medium heat.
  10. Fry onions until golden and carmelized. Fry them as long as you have patience to watch over them, the longer the better -- but don't burn them.
  11. Turn heat up to high, add garlic and fry for about 2-3 more minutes, or until it is golden but not burned.
  12. Add cumin and stir well.
  13. Pour the tadka over the lentils and stir well.

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