Dahl is a spicy blend of lentils and other seasonings served with Indian food, or as a filling in samosas, or rotis (basically, dough pockets or bread) If you like lentils, these are divine. And, if you don’t like lentils, you should! They are loaded with protein and your B vitamins and iron, too- great for vegetarians.
This is Ghee, otherwise known as clarified butter. If you have never tried it, it’s wonderful… it is excellent for sauteing as it can be heated to a high temperaturewithout burning. What burns with butter are the protein solids, they are removed with Ghee. Ghee has a strong buttery flavor, because (duh) it’s like a concentrated butter. I think I will have a GIVEAWAY with some. What do you think? Oh! By the way you can just use butter for this recipe, too!
melt 2 tbs butter or ghee along with:
6 whole cloves (FINALY! something to do with whole cloves other than ham or oranges!)
either 6 whole cardamons or 1/2 tsp powder
1 one inch segment of cinnamon stick or 1/2 tsp powder
1 chopped onion ( med.)
2 cloves chopped garlic
1 one inch segment ginger root, chopped
1/2 tsp Garam Masala ( check ethnic store)
1 fresh green chile sliced thin
the house will begin to smell sooooo good…
add 2 cups lentils and cook for about a minute…then add water to cover the lentils about an inch and half…add some salt to taste, (1-2 tbs) reduce heat to a simmer and cook for 20 minutes or until the lentils get creamy…. serve as a side dish. Excellent with tandoori chicken.