Real African Dishes: [MC-AllEthnic-Recipes] Indian Chili Cumin Dal

Friday, October 5, 2012

[MC-AllEthnic-Recipes] Indian Chili Cumin Dal

* Exported from MasterCook *

Indian Chili Cumin Dal

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : LowFat (Less than 30%) Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons nigella seeds
2 teaspoons cumin seeds
4 1/2 tablespoons ghee
1 small brown onion -- minced
1 tablespoon minced fresh ginger
6 garlic cloves -- minced
6 red bird's eye chilies -- minced
2 teaspoons Kashmiri Korma
2 green cardamom pods -- seeds only, ground
1 teaspoon sea salt
2 cups masoor dal -- (red gram dal), washed
2 1/2 cups water
3 1/2 Tablespoons freshly squeezed lime juice
3 1/2 Tablespoons fish sauce
1 teaspoon freshly ground black pepper
fresh cilantro leaves -- (coriander)
3 ripe tomatoes -- peeled, deseeded and finely sliced

Lightly dry-roast the nigella seeds over gentle heat, then set aside.
Dry-roast the cumin seeds over gentle heat until fragrant. Cool, then
grind to a fine powder.

Heat the ghee in a skillet and cook the onion, ginger, garlic, and chili
ovr moderate heat until they are softened and aromatic, about 5 minutes.
Stir in the ground cumin, nigella seeds, Kashmiri Korma, ground cardamom
and salt, and cook them for a few minutes until fragrant.

Stir the dal into the spices, then add the water and cook over moderate
heat until the lentils have softened, about 30 minutes. Add more water if
the lentils become dry and have not cooked enough. Season with lime juice,
fish sauce and pepper. Taste and adjust if necessary. Stir in the cilantro
leavse and sliced tomato and serve.

AuthorNote: A fragrant and tasty lentil dish that can be eaten on its own
or served with roasted [favorites] or grilled [cFavorite]. Other lentils
can be substituted for the masoor or red gram dal - you will just need to
alter the cooking time according to the size of the lentil used.

Kashmiri Korma
3 dried red chile pepper -- to 4
4 green cardamom pods
1 stick cinnamon
1/2 teaspoon ground turmeric
4 cloves
1/2 teaspoon ground aniseed
1/2 teaspoon ground ginger
1/2 teaspoon saffron threads

Dry-roast the dried chilies over gentle heat until fragrant. Cool and
grind to a fine powder.

Mix the spices and store in a sealed jar.

To use, fry the spice mix in mustard oil to release the flavors and aroma.

Makes 2 Tablespoons

Cuisine:
"Indian"
Source:
"Spice: Recipes to Delight the Senses by Christine Manfield"
S(Formatted by Chupa Babi):
"Sept 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2912 Calories; 93g Fat (27.6%
calories from fat); 152g Protein; 398g Carbohydrate; 104g Dietary Fiber;
165mg Cholesterol; 2063mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean
Meat; 6 1/2 Vegetable; 1/2 Fruit; 14 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 1357 0 0 4288 0 0 0 0 253 0 0 0 0 0 0 0 0