Recipe - Five-Jewel Creamed Lentils (Punjab)

175 g Yellow Split Peas (channa
dal); (6 ounces)
90 g White Gram Beans (urad dal);
(3 ounces)
45 g Yellow Mung Beans (moong
dal); (1 One half ounces )
45 g Red Lentils (masar dal); (1
One half ounces)
One half teaspoon Turmeric
2 teaspoon Salt; (or to taste)
6 tablespoon Vegetable Oil
2 md Onions; Peeled, Sliced in
Thin Rings
2 teaspoon Garlic; Minced
2 teaspoon Ginger; Grated or Crushed
3 md Tomatoes; Sliced in 2cm
thick wedges
2 tablespoon Vegetable Oil
1 One half teaspoon Cumin Seed
One half teaspoon Cayenne Pepper
1 teaspoon Paprika
4 tablespoon Fresh Coriander; Chopped
2 Green Chilies; Minced

1) Pick clean and wash all the beans thoroughly in several changes of
water. Put them in a deep pot with One half teaspoon turmeric and 1 One half litres
(1 One half quarts) of water. Bring the water to the boil and stir often to
prevent the beans from sticking to the bottom of the pan or lumping
together. Cook over medium heat, partially covered, for about 30 minutes.

2) Stir in the salt to taste. Keep the lentils on a low simmer while you
make the fried seasonings.

3) Heat 46 tablespoons of the oil in a large frying pan over medium high
heat. Add the onions and cook, stirring constantly, until they turn light
brown (1518 minutes). Add the garlic, ginger and chilies and continue
cooking for 2 more minutes. Increase the heat to high, add the tomatoes,
and fry, turning them carefully and shaking the pan, until they look
slightly browned and cooked (about 5 minutes).

4) Pour the entire contents of the pan over the dal and gently stir to mix.
Continue simmering while you make the spiced butter.

5) Wipe the frying pan clean and place it on mediumhigh heat. Add the
remaining 2 tablespoons of the oil. When it is hot, add the cumin, cayenne
and paprika. Immediately pour the entire contents of the pan over the dal,
scraping the mixture out with a rubber spatula. Stir a few times, just to
streak the dal with the spiced butter.

6) Serve garnished with coriander and more paprika.

Recipe by: Julie Sahni Classic Indian Vegetarian Cooking

Posted to FOODWINE Digest by Sharon Raghavachary schary@EARTHLINK.NET on
Feb 17, 1998