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India   -   Dal Methiwali (Lentils With Fenugreek)   adapted from From Bengal to Punjab by Smita Chandra

Description
Ingredients
  • 1/3 Cup Yellow Split Peas
  • 1/3 Cup Black Gram Beans
  • 2 Cups Chicken Broth
  • 1 Small Onion -- Chopped
  • 1 Teaspoon Ginger
  • Salt -- To Taste
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Fenugreek Seed
  • 2 Cloves Garlic -- Chopped
  • 1 Tablespoon Butter
  • 1/2 Teaspoon Cumin Seed
  • 1/4 Teaspoon Cayenne
  • 1/4 Teaspoon Coriander Seed
  • 1/4 Teaspoon Garam Masala
  • 1 Lemon Lemon Juice
Directions Combine peas, beans, broth, onion, ginger, salt, tumeric and fenugreek. Simmer for 45 minutes. Remove from heat. Saute garlic in butter for 1 minute. Add cumin, cayenne, coriander and garam masala. Saute for 1 minute. Add this to the lentil mixture. Serve over rice, sprinkled with lemon juice.
Serves 4
Time to Make 0:00



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