Fat-Free Dal (Lentils) Recipe

Category: Dal
Rating: 2.56
Servings: 4

Ingredients

1 cup lentils (the greeny brown colored o; nes)
1/2 cup rice
1 teaspoon (heaped) curry powder (any sort it; doesn't really matter)
1 teaspoon (heaped) ground cumin
1/4 teaspoon paprika
1 salt and ground black pepper to tas; te (up to)
4 cloves garlic
1 lump of ginger root (however much y; ou like)

Directions: How to Cook Fat-Free Dal (Lentils)

Date: Fri, 23 Feb 1996 16:30:12 -0800

From: mu1f@man104nfs.ucsd.edu (Music 1) Thanks for all the great ideas and recipes and general flame-freeness. This is my first post so I'm kind of nervous but I wanted to write with regards to Jess Durant's Sada Dal recipe. I make a similar, as yet unnamed, quasi-Indian concoction all the time which is very inexpensive, super-easy to make and totally ff (I think). I normally make a bulk load at the weekend (by multiplying the ingredients below) and take it to work and microwave it for lunch during the week. Variations follow which work on the principle that pretty much anything tastes OK if you put enough curry powder in with it.

I like it pretty spicy and garlicky so you might want to experiment with some of the spice proportions according to your own preferences.

Rinse lentils (or don't if you don't want to - I never bother) then put in a large pot with 3 cups of water per cup of lentils and bring to the boil. Meanwhile peel and roughly chop the garlic and ginger and put it in with the lentils. Put in all the spices as soon as you have time. Reduce heat and simmer for about 45 mins or until the lentils are soft enough for your liking. If it starts getting too dry add some more water. Maybe you could stir it round a bit every now and then.

About 15 mins before the end of the lentil cooking time start making the rice according to the instructions on the packet, usually 2 cups of water per cup of rice and some salt according to taste. [brown rice takes much longer so change timings accordingly]. When everything is cooked mix it all together.

Variations:

1. Use 10 or 12 bean soup mix instead of lentils

2. Microwave some frozen chopped spinach after you have started the rice and mix this in when the rest is all cooked (1 packet to every 2 cups of lentils)

3. I haven't tried this yet but I guess you could mix in some TVP at the beginning of the cooking process. When I put leftovers in the fridge they usually seem to soak up all the water so add some more and mix it in before you heat it up again (depending on what consistency you like). Hope you like it - Arun

FATFREE DIGEST V96 #53

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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