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Recipe by: jan-elias
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See below ingredients and instructions of the recipe
2/3 c Yogurt
2/3 c Mung dal
3 c Water
1/2 ts Turmeric, ground
1 ts Salt
3 3/4 c Water
2 tb Gram flour
4 Chiles, green
1 Ginger, fresh; 1/2" knob
2 ts Ghee
1 Cinnamon stick, 1"
1/2 ts Cumin, whole
1 pn Hing
1/2 ts Sugar
2 tb Cilantro leaves; chopped
Let the yogurt sit for 24 hours at room temperature so
that it has a slightly sour taste.
Wash the dal thoroughly. Place the dal, 3 cups water,
a pinch of turmeric and 1/2 tsp salt in a saucepan and
bring to a boil. Lower the heat, cover loosely, and
simmer until the dal has split open but is still
whole. (It should not become mushy.) Drain and put
aside. Whisk together the yogurt, 3 3/4 cups water and
gram flour. [Add the water gradually, and quit when a
good-looking consistency is reached.]
Grind two of the chilies and the ginger to a paste.
Heat the ghee in a large saucepan. Add the remaining
two chilies, broken in half, cinnamon, cumin, and hing
and let them sizzle for 5 or 6 seconds.
Add the yogurt mixture, the remaining turmeric and
salt, sugar and the chili and ginger paste. Stirring
constantly, cook for 5 to 7 minutes.
Add the drained dal and cook for a further 5 minutes
until thick. Garnish with the chopped cilantro leaves.
Indian Regional Cooking; Sumana Ray
Posted by Stephen Ceideburg; Reposted by Sam Waring,
January 17 1991.
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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