Dal Masala Curry

“Directions” (loosely defined…)

• Cook 1 c. lentils with 3 cups water, 1 tsp cumin, 1 tsp salt in a rice cooker for 30 minutes.
• Meanwhile… heat a tsp of oil in a large Calphlon. Sautee a diced onion with the following:
• Turmeric
• Cumin
• Red pepper flakes
• Cayenne pepper
• 3 Bay leaves
• Fenugreek
• Cinnamon
• Cloves
• Nutmeg
• Ginger
• Allspice
• Coriander
• Fennel
• Anise seed
• Black pepper
• Add 2 cloves minced garlic and cook for another 3 minutes
• Add 1 24 oz can stewed tomatoes (I like Fermano’s brand) and break up.
• Add (!!!!) 1 dry habanero pepper and stir
• Simmer, covered for 10 minutes then remove the habanero. Re-cover and continue simmering until lentils are done to al dente (about 10 more minutes)
• Stir in lentils and chopped snap peas plus a handful of cilantro.
• Heat covered for about 5 more minutes then SERVE

I love Indian food!!!! It’s so so much fun to cook and make your own!