Indian Dal

• 1 cup red lentils

• 2 TBSP butter or ghee

• 1 onion chopped fine

• 3 cloves chopped garlic

• 1 tsp chopped ginger

• ˝ tsp turmeric

• 1 tsp curry

• 2 ˝ cups water

• ˝ cup finely chopped basil

• Salt & pepper to taste

Sauté onions, garlic and ginger in the butter.  Add turmeric and curry then add lentils.  Stir well.  Add water and bring mixture to a boil. Turn heat down and simmer uncovered for 40 minutes.  Add basil before serving. 

Goes well with Basmati rice

Serves 4

Created by Caryn Roll

© 2002 Caryn J. Roll. This information is published and may not be reprinted.