Recipe - Lentils With Garlic Onion And Tomato

1 cup Mung dal (split mung beans;
yellow in color) or
2 One half cup Cooked mung dal
4 cup Water
One half teaspoon Turmeric
1 Bay leaf
1 Inch cinnamon stick
One half teaspoon Salt
1 tablespoon Vegetable oil
2 Cloves garlic; finely
chopped (2 to 3)
1 md Sized onion; finely chopped
2 md Sized tomatoes; chopped

You will need a mediumsized 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. Yield: approximately 3 cups.
Recipe By : BAKERS' DOZEN (ALFORD AND DUGUID) SHOW #BD1A27

Posted to EATL Digest 5 November 96

Date: Wed, 6 Nov 1996 20:33:58 0600

From: Jackie Bordelon jbord@PREMIER.NET

NOTES : 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 Adal 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.