8:55 AM 3/22/98
rfc f towner

   Title: Gobi Dal (Dal with Cauliflower)
 Categories: Vegetables, Indian
      Yield: 4 servings

    1/2 lb Masoor dal
      1 ea Cauliflower, small
      2 ea Onion, med; finely chopped
    1/2 c  Ghi
      1 ts Chilies, ground
      2 ts Pepper, black
    1/2 tb Cumin, ground
    1/2 tb Cilantro, ground
      2 ts Turmeric, ground
      1 tb Lemon juice
  2 1/2 c  Chicken broth
      2 oz Coconut, dried
    1/2 tb Flour
      1 ts Salt
      4 oz Cashews

  Wash the lentils well and drain. Heat the ghi in a large saucpan and
  fry the onions. When they soften add the chilies, pepper, cumin,
  coriander, and turmeric. Stir in well and cook for 30 seconds or so.
  Add the lentils. Stir well to ensure that each grain is coated and add
  the lemon juice..
  Cut the cauliflower into small florets and add to the pan. Add the
  chicken stock and the coconut. Bring to the boil and simmer for 20
  minutes. Mix the flour with some of the liquid to form a smooth paste
  and stir into the saucepan. Add the salt and cashews.  Cook a further
  5-10 minutes until the lentils have formed a thick sauce. This dish is
  a complete meal in itself when served with plain boiled rice..
                           From "Indian Cooking" by Khalid Aziz

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Mung Dal Cooked with Masoor Dal
 Categories: Vegetables, Indian
      Yield: 4 servings

    1/2 c  Mung dal (split mung beans)
    1/2 c  Masoor dal (split red
           -lentils)
    1/2 ts Turmeric, ground
    3/4 ts Salt
      3 tb Oil
      1 pn Asafetida, ground
    1/2 ts Cumin, whole
      2    Garlic clove; peeled/whole
      1 sm Onion
      1 sm Tomato
    1/2 ts Coriander seed, ground
    1/2 ts Cumin seed, ground
    1/4 ts Cayenne

  Servings:  4

  Peel the onion, then cut in half lengthwise and then cut crosswise
  into fine half rings. Pick over the mung dal and masoor dal.  Put
  them in a bowl and wash them in several changes of water.  Drain and
  put in a small, heavy pan with 4 cups of water and the turmeric.
  Bring to a biol.  Cover partially, turn the heat to low and simmer
  gently for one hour or longer until soft.  Add the salt and stir it
  in.

  Heat the oil in a small frying pan over a medium flame.  When hot,
  put in the asafetida.  A few seconds later, put in the whole cumin
  seeds.  A few seconds after that, put in the garlic and onion.  Stir
  and fry until the onion is browned.  Now put in the tomato.  Stir and
  cook until the tomato is soft.  Put in the ground coriander, ground
  cumin and cayenne.  Stir once and add the contents of the frying pan
  to the cooked dal.  Stir to mix. This dal can be reheated easily over
  a low flame.

  A Taste of India Madhur Jaffrey

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Toovar Dal
 Categories: Main dish, Indian, Dals, Vegetarian
      Yield: 4 servings

      5 oz Toovar dal
      1 pt Water
      2 ea Green beans
      5 ea Curry leaves
      1 ea 1/2" piece of ginger
      1 ea Green chilli
    1/2 tb Jaggery
      2 ea Tomatoes
      1 tb Raw groundnut meats
           Salt to taste

MMMMM---------------------------TARKA--------------------------------
      1 tb Ghee or oil maybe used
    1/2 ts Cumin seeds
    1/2 ts Mustard seeds
    1/2 ts Chilli powder
      1 tb Freshly chopped coriander
           Leaves
           Pinch of asafoetida

  Wash & clean the dal throughly and leave to soak for one hour. Wash it
  againin one or two changes of water and then place it in a saucepan
  with one pint of water. Wash the drumsticks and cut into two in. long
  pieces. Add this to the dal with the curry leaves, the salt, chopped
  ginger, chopped green chilli, jaggery, chopped tomatoes and raw
  groundnuts. bring the dal to the boil, reduce the heat and let it
  simmer for about 15 mins. until the dal is well blended and the
  drumsticks are tender. The consistancy of the dal should be like that
  of a cream soup.

  To make the tarka, heat the ghee or oil and when hot add the cumin
  seeds and the mustard seeds. As soon as they start to op add the
  asefoetida and the chilli powder. Stir fry for a second only or the
  chilli powder will burn. Poour it over the prepared dal and garnish
  with fresh chopped coriander leaves.

  Meera Taneja, "Indian Regional Cookery"  Posted by: Joell Abbott

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Renjna's Dal Soup
 Categories: Soups, Indian, Appetizers, Vegetarian
      Yield: 8 servings

      2 c  Masoor dal (red lentils)
           Water to cover
      2 ts Turmeric
      1 ts Salt
      4 tb Canola oil
      6 ea Cloves garlic
      4 ea Jalapeno peppers
      2 ts Garam masala
      2 tb Cumin seeds
    1/2 ts Salt
           Additional salt to taste

  Sort and wash the dal until the water runs clear.  Place the dal in a
  soup pot and add water to cover by about 2 inches.  Add the turmeric
  and 1 teaspoon of salt and bring to a boil.  Reduce heat and simmer
  for about 30 minutes, until the dal is soft and beginning to fall
  apart. Add more water if the dal is too thick.

  Heat the oil in a frying pan.  Mince the garlic, coarsely chop the
  jalapenos (remove the seeds if you don't want the dal to be very
  hot). Add the garlic and jalapenos to the oil, along with the cumin
  seeds, garam masala and salt.  Saute for a few minutes, until the
  garlic begins to brown.  Add this mixture to the dal.  Mix well (you
  may need to add a little dal to the frying pan and pour this back
  into the pot to get all the spices out of the pan).  Simmer for
  another 20 minutes or so to blend all the flavors well.  Adjust salt,
  if desired.

  Top with chopped cilantro for garnish if desired.  Serve hot, with
  bread as a light main course, or incorporate into a full Indian
  dinner.

  Recipe by Renjna, Posted by Hilde Motte.
