Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Bean - Red Lentil Dal
Famous Authors (View All Authors)
Soups - Bean -  Red Lentil Dal Post by :supershoponline Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2785

Click below to download : Soups - Bean - Red Lentil Dal (Format : PDF)

Soups - Bean - Red Lentil Dal

1 tablespoon vegetable oil
2 cups chopped onion
3 cloves garlic, minced
3 cups water
1 cup red lentils
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup basmati rice, cooked according to package directions
2 plum tomatoes, seeded and chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and chopped


Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and saute until tender and golden brown, about 10 minutes. Set aside.

Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half the lentil mixture to processor; puree until smooth. Return puree to same saucepan.

Mix in sauteed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.

Per serving: 410 cal, 5 g. fat, 0 chol

Source: "Bon Appetit-3/99"

Serving Ideas : Serve with basmati rice and Indian bread.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Bean -  Red Lentil Soup Soups - Bean - Red Lentil Soup

Soups - Bean -  Red Lentil Soup
1 Cup red lentils, 1 1/2 cups chopped onions, 6 cups chicken stock, 2 tablespoons flour, 2 egg yolks, 4 tablespoons butter 1 cup milk, salt to taste Wash and drain the lentils. Saute the onions in 2 tablespoons of butter until golden. Add the stock and bring to a boil. Then add the red lentils and simmer on slow heat until the lentils are soft. Strain the lentils. Melt the other 2 tablespoons of butter in a pan, add the flour and stir for 3 minutes or until golden. Keep stirring and pour in the strained lentils.
PREVIOUS BOOKS

Soups - Portuguese Soup Soups - Portuguese Soup

Soups - Portuguese Soup
1 (1 lb.) package dried beans (kidney, pinto, black eye, or garbanzo) 2 quarts boiling water 2 large onions (chopped)2 small meaty ham bones or hamhocks1 tablespoon salt2 stalks celery, sliced 2 carrots, sliced 2 potatoes, diced 1 small cabbage, shredded 1 Portuguese or Linquease or Polish sausage, sliced 1 (15 oz.) can tomato sauce 3 tomatoes, peeled and chopped or 1 (15 oz) can of tomatoes 1 or 2 large slices of ham, cubed Garlic puree to taste Pour boiling water over washed beans and soak for 1 hour. Add onions, ham bone and salt and simmer 2 hours.Add
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT