Tomato plant catepillar. Not for eating!
3 tbsp oil
1 large leek, chopped
1 tbsp ginger, minced
4 garlic cloves, minced
2 green chilies, chopped
4 cups water
2 large tomatos, quartered
1/2 tsp sugar
1 cup red lentils
1 lime
Spices:
2 tsp black mustard seeds
1 tsp fenugreek seeds
1 tsp coriander seeds
1 tsp cumin seeds
6 cloves
4 cardamom pods
1/4 tsp ground cinnamon
Toast the spices until fragrant. Grind into a fine powder.
Chop leek and cook in oil with salt over medium heat in a dutch oven until soft and beginning to brown. Add chilies. Stir for 1 minute. Add spices. Stir for 1 mintue. Add garlic and ginger. Stir for 1 minute.
Add the tomato to water with sugar and blend for 10 seconds. Add to pot. Add lentils to pot. Bring to boil and simmer for 20 minutes. Add lime juice and cook for 15 minutes until tender. Serve with warm rice.
This entry was posted on October 7, 2007 at 6:19 pm and is filed under food commentary. You can follow any responses to this entry through the RSS 2.0 feed.
dal, with red lentils
Tomato plant catepillar. Not for eating!
3 tbsp oil
1 large leek, chopped
1 tbsp ginger, minced
4 garlic cloves, minced
2 green chilies, chopped
4 cups water
2 large tomatos, quartered
1/2 tsp sugar
1 cup red lentils
1 lime
Spices:
2 tsp black mustard seeds
1 tsp fenugreek seeds
1 tsp coriander seeds
1 tsp cumin seeds
6 cloves
4 cardamom pods
1/4 tsp ground cinnamon
Toast the spices until fragrant. Grind into a fine powder.
Chop leek and cook in oil with salt over medium heat in a dutch oven until soft and beginning to brown. Add chilies. Stir for 1 minute. Add spices. Stir for 1 mintue. Add garlic and ginger. Stir for 1 minute.
Add the tomato to water with sugar and blend for 10 seconds. Add to pot. Add lentils to pot. Bring to boil and simmer for 20 minutes. Add lime juice and cook for 15 minutes until tender. Serve with warm rice.
This entry was posted on October 7, 2007 at 6:19 pm and is filed under food commentary. You can follow any responses to this entry through the RSS 2.0 feed.