See Also: Beans · Cooking Club · Vegetable Dishes
Dal
From Dorothy McNett's recipes at www.dorothymcnett.com. One of many versions of lentils to be served as a side dish to lamb, chicken, etc. along with Yogurt Cheese with Zaatar.
3 cups water
1 cup lentils (red, green, does not matter)
4 cloves garlic, minced
2 tablespoons ghee (clarified butter) or olive oil
1 teaspoon fine sea salt
1/8 teaspoon paprika
1/8 - 1/4 teaspoon cayenne or other pepper as desired
Bring water to boil and add lentils. Reduce to low heat and cook about 20 minutes, or until soft. In meantime, using a heavy bottomed skillet or saute pan heat the ghee and cook the garlic, salt and seasonings until garlic is tender and golden. Add to cooked lentils and mix well.
Recipe created 2007-06-06.
