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Murkha Dal




Source of Recipe


Indian Side Dishes by Cara Hobday


Recipe Introduction


With this dal recipe, the garlic is intended to burn in the bottom of the pan, so that the flavors permeates the dish.


Recipe Link: http://www.recipesource.com/text/ethnic/asia/indian/recipe249.txt

List of Ingredients




1/4 c Butter
2 tsp Black Mustard Seeds
1 Onion -- Finely Chopped
2 Cloves Garlic -- Finely chopped
1 TBS Ginger Root -- Grated
1 tsp Turmeric
2 Green Chiles -- Finely chopped
1 c Red Lentils
4 c Water
1 1/4 c Coconut Milk
1 tsp Salt


Recipe



Melt the butter in a large saucepan over a moderate heat. Add the mustard seeds and cover the pan. When you can hear the seeds popping, add the onion, garlic, and ginger root. Cook, uncovered, until they aresoft and the garlic is brown, about 7 - 8 minutes.

Stir in the turmeric and green chilies and cook for 1 - 2 minutes until the chilies soften a little.

Add the lentils and cook for 2 minutes, stirring frequently, until the lentils begin to turn translucent.

Add the water, coconut milk, and salt. Stir well. Bring to a boil, then reduce the heat, and simmer for 40 minutes, or until the desired consistency is reached. You may like it more liquid than I do, in which case 40 minutes will be about right, but cook it longer if you prefer a
thicker consistency. (However, if you intend to reheat the dal later rather then eat it straightaway, cook for only 30 minutes to allow for
reheating time.)

Serve immediately while piping hot.