Lentils with garlic, onion, and tomato
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Lentils with garlic, onion, and tomato
  Lentils    Garlic    Onion  
Last updated 6/12/2012 12:58:27 AM. Recipe ID 21214. Report a problem with this recipe.
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      Title: Lentils with garlic, onion, and tomato
 Categories: Breads
      Yield: 4 Servings
 
      1 c  Mung dal (split mung beans,
           Yellow in color) or 2 1/2
        c  Cooked
           Mung dal
      4 c  Water
    1/2 ts Turmeric
      1    Bay leaf
      1    Inch cinamon stick
    1/2 ts Salt
      1 tb Vegetable oil
      2    3 cloves garlic, finely
           Chopped
      1    Medium-sized onion, finely
           Chopped
      2    Medium-sized tomatoes,
           Chopped
 
  You will need a medium-sized saucepan, and a large deep skillet or
  saucepan.
  
  To cook split mung beans, rinse off with cold water and then place in
  a saucepan with four cups of water, turmeric, bay leaf, and cinnamon.
  Bring to a boil, then simmer until tender, approximately 20 to 25
  minutes. Stir in salt.  Serve hot, with a stack of chapatis.
  
  To make Dal Fry:
  
  In another large skillet or saucepan, heat the oil over high heat.
  Toss in the garlic and onion and cook for 2 minutes.  Add the chopped
  tomatoes and cook for one minute longer, stirring the entire time.
  Now pour in the cooked mung dal and stir (watch out for spattering as
  the dal first hits the oil).  Cook the dal for 2 to 3 minutes, or if
  the dal was cold or at room temperature, cook until hot. Serve
  immediately in individual bowls or in one large bowl.
  
  This easy dish is very quick to make and a welcome accompaniment for
  flatbreads.  Dal (split mung beans) is quickly cooked with a little
  turmeric, cinnamon, and bay leaf to make a satisfying soupy stew. It
  can also be served as a dal fry, fried with a little garlic, onion,
  and tomato. Either way, it should come to the table piping hot, an
  ideal companion for fresh chapatis.
  
  Yield: approximately 3 cups
  




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Recipe ID 21214 (Apr 03, 2005)

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