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Ingredients:
2 cup yellow lentils
1 tsp ground turmeric
3 tsp ground cumin
5 habaneros, chopped finely,
1 seeds and placentas removed
2 finely chopped shallots
4 finely sliced shallots
5 finely sliced cloves of
1 garlic
1 1/2 tbsp whole coriander seeds
2 tbsp ghee (vegetable oil is fine,
1 preferably flavor-removed
1 olive
1 oil)
2 tbsp black mustard seeds
28 oz crushed tomatoes (a large
1 can)
1/4 bunch fresh cilantro
1/2 can coconut milk (optional)
1 black pepper
1 salt
1 water
Instructions:
Stage One
Pick over the lentils, removing ones that don't look right. (There
may be small rocks--remove them too ) Wash the lentils in water, then
put them in a large pot with 7.5 c water and the turmeric. Place on
high heat until boiling, then cover (leaving lid slightly ajar) and
simmer on low for 45 minutes Stir every once in a while.
Stir in the ground cumin, 1/3 of the habaneros, and the chopped
shallots. Cook for 15 minutes more. Add another 1/3 of the
habaneros. Cook for another 15 minutes, add a little salt, then leave
on very low heat while you begin the next stage.
Stage Two
From: Lromero@nyx.Cs.Du.Edu (Lorance Ro
Servings: 4
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. James Michener
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Dal Curry With Habaneros Recipe brought to you by Mexican Recipes To-Go
