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Spicy lentilsFiled in Notes on May 25th 05 .
For the terka
Boil the lentils, water, ginger and tumeric in a heavy saucepan – simmer for 15 minutes, removing the foam that sometimes comes from the lentils (I rinse the lentils a few times first). Add salt, chilli and tomato and simmer for another 10 or 15 minutes. Transfer to a nice dish. The ‘terka’ (means ‘something fried’) is made by heating the oil in a heavy bottomed frying pan and frying the onion and garlic until crisp and warm honey brown, about 3 to 5 minutes on a medium heat. Pop the terka onto the top of the dal and serve with naan and yoghurt. Adapted from Ismail Merchant’s Indian Vegetarian Cooking, a Sainsbury Cookbook, 1992. This is filed under Notes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are closed for this post. |
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