Let me begin by saying that I'm not a great fan of Indian food - I'm a bland, plain food person generally - but this is one traditional Indian dish that, with slight modifications, I really love. I make a big pot of it at least once a week and it keeps well for several days. Whenever you feel a bit peckish, some Dahl on brown rice is a great snack or meal. I even have it for breakfast!
One kilo (2.2 pounds) of Coral lentils. You can also use split peas or other lentils or beans with this seasoning, but it really is best with the coral lentils.
Wash the lentils thoroughly maybe 4 or 5 times. I put them in the pot and start the water running on them, swish them with my hands, and let the water run off for about 5 minutes.
Cook according to package directions.
In a medium pan, melt two heaping tablespoons of Ghee.
Add: (all measures are slightly rounded teaspoons full)
5 Ground Turmeric
4 Gound Cumin
4 Ground Coriander Seeds
4 Ground Fenugreek
3 Ground Ginger
3 Ground Black Pepper
2 Ground Fennel
1.5 Black Mustard Seeds
2 Chopped or dried garlic
4 Dijon Mustard
5 Lemon juice
4 Xylitol (or cane sugar or honey if you can tolerate it)
If possible, grind your spices fresh in a coffee grinder.
Stir them all in the Ghee as it gets hot, let it bubble a little. Then pour the spice mix into the lentils and mix thoroughly. Add water or vegetable or chicken broth to thin the mixture to a thick soup consistency. Salt to taste. Serve over Brown Rice or rice noodles or eat plain as a soup or make it thicker and roll it up in a buckwheat crepe.
One kilo (2.2 pounds) of Coral lentils. You can also use split peas or other lentils or beans with this seasoning, but it really is best with the coral lentils.
Wash the lentils thoroughly maybe 4 or 5 times. I put them in the pot and start the water running on them, swish them with my hands, and let the water run off for about 5 minutes.
Cook according to package directions.
In a medium pan, melt two heaping tablespoons of Ghee.
Add: (all measures are slightly rounded teaspoons full)
5 Ground Turmeric
4 Gound Cumin
4 Ground Coriander Seeds
4 Ground Fenugreek
3 Ground Ginger
3 Ground Black Pepper
2 Ground Fennel
1.5 Black Mustard Seeds
2 Chopped or dried garlic
4 Dijon Mustard
5 Lemon juice
4 Xylitol (or cane sugar or honey if you can tolerate it)
If possible, grind your spices fresh in a coffee grinder.
Stir them all in the Ghee as it gets hot, let it bubble a little. Then pour the spice mix into the lentils and mix thoroughly. Add water or vegetable or chicken broth to thin the mixture to a thick soup consistency. Salt to taste. Serve over Brown Rice or rice noodles or eat plain as a soup or make it thicker and roll it up in a buckwheat crepe.