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Receta Nimbu Masoor Dal

by Global Cookbook

Ingredientes

150 ml Vegetable oil, ( 1/4 pint) 1 lrg Onion, sliced thinly 2 x Cinnamon sticks 500 gm Masoor dal, (red lentils) (1lb) 1/2 tsp Minced fresh ginger 600 ml Vegetable stock, (1 pint) 600 ml Warm water, (1 pint)

1/2 tsp Chilli pwdr 1/2 x Lemon 1 x Garlic clove, minced 1/2 x Fresh green chilli, minced 2 x Bay leaves crumbled 15 gm Fresh coriander leaves minced, ( 1/2 ounce)     Salt

Direcciones

1. Heat 75ml (3 floz) of the oil in a large, deep saucepan over a medium-low heat and cook three-quarters of the sliced onion for about 5 min, till soft.
2. Add in the cinnamon sticks, lentils and ginger, and cook for about 10 min, stirring frequently.
3. Add in the stock, warm water and chilli pwdr. Season with salt, bring to the boil and boil rapidly for about 10 min.
4. Squeeze the juice from the lemon half and add in to the pan with the squeezed lemon shell. Cook for a further 50 min, stirring frequently. Remove the lemon shell.
5. Meanwhile, chop the remaining sliced onion, heat the remaining oil in a small frying-pan and cook the minced onion, garlic, chilli and bay leaves for about 10 min, till the onion is browned.
6. Add in this mix, including the oil, to the lentils when they are cooked.
7. Sprinkle with minced coriander and serve warm.

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