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Indian Dahl

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1 cup (210 gr) Red Lentils rinsed well
3 cm Fresh Ginger sliced
2 Bay Leaves
1 Cinnamon Stick
2 tablespoons (40gr) Olive Oil
1 Large Onion finely chopped
2 Garlic Cloves crushed
2 teaspoons Turmeric in a pinch use curry Indian powder
1 teaspoon Cumin
1/2 teaspoon Garam Marsala
1/2 teaspoon Chilli Flakes
2 tablespoons Lemon Juice
1/2-1 teaspoon Salt

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Indian Dahl


      I love food that is easy to make and full flavored. Dhal is oneof those foods that warms that warms the spirit with every bite.

      • Easy


      Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water.

      Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 15-20 minutes.

      Until lentils are tender but still have texture.

      Discard spices and set aside.

      Heat the oil in a large frying pan over a medium high heat.

      Add the onion and cook for 3 minutes.

      Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant.

      Stir in the lemon juice and season to taste with salt.

      Add the lentils to the pan and mix well.

      Cook for a further 3 minutes, stirring constantly.

      Remove from the heat.

      Serve immediately with yogurt and or warm chipati.

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      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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