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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!

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