Red Lentil Dhal With Crisp Parsnips Recipes

RED LENTIL DHAL WITH CRISP PARSNIPS

Steps:

• Heat oven to 400 degrees.
• Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
• Stir in lentils and curry powder.
• Add the tomatoes and stock.
• Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
• Peel the parsnips and shave into strips.
• Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
• Spoon the dhal into 4 bowls and pile the parsnips on top.

RED LENTIL DHAL

Steps:

• In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
• Remove from pan and let cool.
• Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
• Over medium-high heat oil a soup pot, add onions and saute for 5 minutes.
• Add garlic and ginger and saute 5 more minutes.
• Add spices and salt, saute 5 minutes more.
• Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
• Add tomato paste and lentils.
• Bring to a boil then lower the heat a bit and simmer for 20 minutes.
• Add the tomatoes, lime juice and cilantro and more water if it looks to thick.
• Simmer 10 more minutes, or until lentils are completely tender.