Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Water 2 ea Dried red chiles
1 c Red lentils 1/2 ts Kalonji seeds
1/4 ts Turmeric 1 c Onion, thinly slivered
1/2 ts Salt 1 ts Green chile, chopped
1 ts Sugar 1 ts Garam masala
2 tb Vegetable oil 2 tb Lemon juice
2 ea Bay leaves 1 tb Cilantro, chopped

Bring water to a boil over medium heat add lentils. Add turmeric
simmer, covered, until the lentils are tender, about 15 minutes. They
are cooked when they easily break when pressed between the thumb
index finger. Add salt sugar. In a blender, puree until smooth.
Return to the pan keep warm.

Heat oil in a skillet over medium-low heat. Fry bay leaves red
chiles until the chiles darken. Add kalonji seeds fry a few
seconds more. Add onion fry until it darkens to a rich brown: do
not allow it to burn. If you have the heat nice low, this should
take 15 to 18 minutes. Stir constantly. Stir in the green chile
pour this mixture over the pureed lentils. Simmer for another 2 to 3
minutes.

Remove from the heat. Stir in the garama masala, lemon juice (or
lime if you prefer) cilantro. Garnish with lemon wedges serve
immediately.

Bharti Kirchner "The Healthy Cuisine of India: Recipes from the Bengal
Region"
* CROSSPOSTED Submitted By INTERCOOK On 10-19-95

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