Ingredients (use vegan versions):
- scant 1 cup red lentils
- 2 teaspoon garlic-
- pinch of tumeric
- 1 green chili, chopped
- 2-3 cloves garlic
- 2-3 whole dried chilis
- 1/2 teaspoon cumin seed
- 1/4 teaspoon garam masala
- 1 tablespoon chopped chives
Directions:
Put unsoaked lentils in medium, heavy saucepan, wash with 2 or three
changes of water, then drain. Add 2 1/2 cups water, G&G paste,
tumeric, green chili. Bring to a boil gradually over medium heat,
lower heat, cover, and simmer for 30 minutes. Stir vigorously with
wooden spoon to help break up lentils, cook for about 10 more minutes,
until lentils are soft and mushy. Use pam or good non-stick pan to
temper spices. Add garlic, whole dry chiles and cumin seeds to hot
pan. As soon as seeds sizzle, and garlic pales to pink, about 2
minutes, pour into lentils. Stir it well and simmer another 2-3
minutes. Sprinkle with garam masala and chives just before
serving. Pull out chillis if you wish.
GINGER and GARLIC PASTE 4 oz. ginger root, lightly scraped washed and
cut into chunks, and the same amount of garlic, peeled. Put
ingredients in a blender with a very little water, just to help
grinding. Spoon into airtight jar and store in fridge, or freeze
it. Total calories, 72.
This recipe was adapted from Indian Lowfat Cooking: The key to a
healthy and exotic diet by Roshi Razzaq
Serves:
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