|Lemon and Coconut Dhal (Lentils) with Raisins
||[Oct. 13th, 2006|08:55 pm]
Find and post recipes we twentysomethings have fou
This isn't all that quick, but is easy. Slightly adapted from The Complete Guide to Making Sauces, which is horribly mistitled.|
Serves 2 as an entree with side dishes, or 6 as a dip with flatbreads or crackers
2 T oil (sunflower or olive)
2 inch piece root ginger, minced, or 2 tsp prepared minced giger
1 onion, finely chopped
2 cloves garlic, minced, or 2 tsp to 2 T prepared minced garlic
2 small red chiles, minced (optional)
1 tsp whole cumin seeds
2/3 c red lentils. Any pulse should work, but you'll need to adjust cooking times and water volume.
1 c water
1/2 c raisins (optional)
1 tsp to 1 T curry paste, depending on brand and personal preference
1 c coconut milk
juice from 1 lemon or 1 T prepared lemon juice
cilantro leaves and toasted almonds to garnish
1. Heat the oil in a saucepan over medium to medium-high heat. Add the ginger, onion, garlic, chiles, and cumin. Cook for 5 minutes, until soft but not colored.
2. Add the water, lentils, raisins, and curry paste. Stir to combine. Bring to a boil, cover, and simmer for 15 minutes; stir occasioanlly.
3. Add the coconut milk. Bring back to a boil and simmer gently, uncovered, stirring occasionally, for 20 more minutes.
4. Remove from heat. Stir in lemon juice and any garnish you might be using. Serve warm with flatbreads.