Thursday, March 21, 2013

Joanna's Simple Daal

Joanna’s Simple Daal  one of these days I'll make more and take a photo.

Prep Time: 5 minutes
Cook Time: 20 minutes
Serves 4-6

1-2 tbsp butter
1-2 tbsp Joanna’s base - 4 cloves garlic, 1 piece (2”) scraped ginger root, 1 chopped onion, processed in food processor until it’s a paste (10-20 seconds)
1 tsp mustard seeds
And a secret ingredient….1-2 tsp powdered French onion soup mix
¾-1 cup small dark green round Indian lentils (take hardly any time to cook)
1-2 cups water

1. In a medium saucepan over moderate heat, melt butter and sauté Joanna’s base and mustard seeds for a minute or so…until the mustard seeds start to pop and the fragrance is everywhere. Add the lentils and toss so that they are coated with the seasonings.

2. Add one cup of water and cook over low heat, stirring occasionally and check for thickness. Some people like it very soupy, we like it thick enough to pick up on Naan bread. Adjust with more water if you like it thinner, or turn the heat up a bit, if you want more water to evaporate.

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