Path: utzoo!utgpu!news-server.csri.toronto.edu!rpi!zaphod.mps.ohio-state.edu!samsung!rex!uflorida!mthvax!recipes
From: scp@cs.arizona.edu (Sean C. Purcell)
Newsgroups: rec.food.recipes
Subject: VEGAN: Dahl
Summary: orig. subject: Re: REQUEST: Dahl
Keywords: recipe VEGAN
Message-ID: <1991Apr10.002143.18889@mthvax.cs.miami.edu>
Date: 7 Apr 91 06:24:14 GMT
References: <1991Apr06.005901.16624@mthvax.cs.miami.edu>
Followup-To: rec.food.veg
Organization: U of Arizona CS Dept, Tucson
Lines: 27
Approved: aem@mthvax.cs.miami.edu


I don't know how close this will be to what you ate at your friend's
party, but this is what I make and eat as dahl.  Cheap, and good too!

Dahl

2 tsp tumeric
1 tsp cayanne
2 tsp paprika
1 tbsp cumin
1 cup red lentils, washed
1 medium onion, chopped fine
4-5 cloves garlic, minced
oil

Boil lentils in water with tumeric, cayanne, and paprika.  Meantime,
sautee onions and garlic in more oil than necessary, stir in cumin.
Add to lentil mixture, cook to a thick paste.  Serve warm or cold with
a flat bread, like pita, tortillas, or lavash.

Note:  you may want to adjust the spices depending on how hot you like
your food (e.g. 1 tsp cayanne may be too hot, I usually use ~ 1/2
tsp).  I've also seen other recipes for this, in places like the
Moosewood cookbooks, which call for coconut milk and a few different
things.  Enjoy...

	--Sean