MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dahl With Meyer Lemons
Categories: Indian
Yield: 6 Servings

1 c Channa dahl; soaked 3 hours
1 ts Salt
1 ts Turmeric
1 Bay leaf
3 cl Garlic; chopped
1 Ginger thumb (1"); grated
1 tb Coriander powder
1/2 tb Cumin
1 Fresh chili; chopped
1/2 Meyer lemon
300 g Fresh green beans
1 lg Tomato; chopped

MMMMM-----------------------FLAVOURED OIL----------------------------
2 tb Sesame oil
1 ts Black mustard seeds
1 ts Cumin seeds
1/2 ts Whole black peppercorns
1/2 ts Fennel seeds
2 Dried birdseye chilies

Channa dahl is the preferred dahl for this dish. If you are in a
hurry, red lentils or yellow split peas are quicker to cook, but they
are not quite as sweet or nutty in flavour as chnna dahl. I often
make this dahl in large quantities, freeze some and use the rest to
snack upon for the rest of the week. Dahl is goot to eat at any time
of the day; it belongs to that special group of foods which soothe
and comfort the soul. Next time you feel the need, forget the cheese
toast, and turn on to dahl!

In a medium-sized saucepan cover the dahl with 1" of water, add half
the salt, turmeric, and bay leaf, and simmer with the lid on until
the dahl is tender, about 20 minutes. Skim off any scum that
initiially appears on the surface of the dahl but do not worry too
much as any more will have gone to scum heaven by the time the dish
is finished.

When the dahl is tender take it off the heat and ladle 2/3rds of the
dahl solids into the blender with just enough liquid to turn the
blades. After blending, return it to the saucepan, swishing out the
blender with some water if necessary.

Bring to a simmer again, and add the garlic, ginger, coriander, cumin
and fresh chili. Slice the lemon thinly and add it. Add the quartered
beans, tomato and the rest of the salt. Simmer until the beans are
tender.

To prepare the flavoured oil, heat the sesame oil in a small frying
pan and add the spices, adding the chili last. Sizzle briefly and tip
the contents of the pan into the dahl. Mix well and cook for a
further 5 minutes. Taste for salt and lemon, adding more water if you
want a more soupy consistency.

Recipe by The New Zealand Indian Cookbook by Linley Scott, 1997

Recipe FROM: <gopher://sdf.org/0/users/thom/Dahl_with_Meyer_Lemons>

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