| Print DHAL Recipe |  |
DHAL
Ingredients:
| 1 1/4 Cups Lentils rinsed and |
| 3 3/4 Cups Water Heated To 105F |
| 1 Teaspoon Turmeric (1/4 to 1/2) |
| 1 Unit Clove Of Garlic crushed |
| 2 Tablespoons Ghee (5 g.) |
| 1 Onion chopped |
| 1 Teaspoon Garam Masala |
| 1/2 Teaspoon Ground Ginger (optional) |
| 1 Teaspoon Cilantro ground* |
| 1/2 Teaspoon Cayenne Pepper several dash |
| 1 Unit Fresh Cilantro |
Directions:
1. Wash lentils in cold water.
2. In a saucepan, combine lentils, water, turmeric and garlic.
3. Cover and simmer 30 minutes or until lentils are tender.
4. Uncover and cook 2-3 minutes to reduce excess liquid.
5. Heat ghee in a saucepan. Add onion and fry gently 5 minutes.
6. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute.
7. Add mixture to lentils and stir well. Garnish with cilantro, if desired.
8. NOTE: For a less fiery flavor, reduce cayenne pepper.
2. In a saucepan, combine lentils, water, turmeric and garlic.
3. Cover and simmer 30 minutes or until lentils are tender.
4. Uncover and cook 2-3 minutes to reduce excess liquid.
5. Heat ghee in a saucepan. Add onion and fry gently 5 minutes.
6. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute.
7. Add mixture to lentils and stir well. Garnish with cilantro, if desired.
8. NOTE: For a less fiery flavor, reduce cayenne pepper.