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SPICED VEGETABLE DAL
All Around the World Cookbook, Sheila Lukins
Workman Publishing, New York
ISBN 1-65305-237-7 $18.951 cup red lentils
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger
1 tablespoons minced peeled garlic
1 large onion, halved and slivered
2 teaspoons ground cumin
1/8 teaspoon ground cloves (optional)
Pinch of ground turmeric
4 cups fresh vegetable broth (hot water and Herbox vegetable cubes are fine)
4 ripe plum tomatoes, seeded and cut into 1/4-inch dice
1/2 cup coarsely chopped flat-leaf parsley
Salt and freshly ground black pepperPick through the lentils, discarding any stones, and rinse well in a strainer. Heat the butter and oil in a large heavy pot over medium-low heat. Add the ginger, garlic, and onion and cook, stirring until wilted, about 10 minutes. Sprinkle in the cumin, cloves and turmeric. Cook, stirring well, about another 2 minutes. Stir in the lentils, add the broth and bring to a boil over high heat. Reduce the heat to medium and simmer uncovered until soft but not mushy, 20 minutes, skimming off the foam as it rises to the top and stirring occasionally. Stir in the tomatoes and the parsley. Continue to cook, stirring, another 15 minutes. The flavors should be well-blended and the lentils very soft. Season with salt and pepper, and serve hot or at room temperature. Store covered in the refrigerator for up to 3 days.
Serves 6 to 8.
Copyright ©1996-2003 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 19-Feb-2003 11:25 AMOriginally posted: 23-Jun-1996
