Dal Curry With Habaneroshabanero 2 cup yellow lentils 1 teaspoon ground turmeric 3 teaspoon ground cumin 5 habaneros, chopped finely, 1 seeds and placentas removed 2 finely chopped shallots 4 finely sliced shallots 5 finely sliced cloves of 1 garlic 1 1/2 tablespoon whole coriander seeds 2 tablespoon ghee (vegetable oil is fine, 1 preferably flavor-removed 1 olive 1 oil) 2 tablespoon black mustard seeds 28 oz crushed tomatoes (a large 1 can) 1/4 bunch fresh cilantro 1/2 can coconut milk (optional) 1 black pepper 1 salt 1 water Stage One Pick over the lentils, removing ones that don't look right. (There may be small rocks--remove them too ) Wash the lentils in water, then put them in a large pot with 7.5 c water and the turmeric. Place on high heat until boiling, then cover (leaving lid slightly ajar) and simmer on low for 45 minutes Stir every once in a while. Stir in the ground cumin, 1/3 of the habaneros, and the chopped shallots. Cook for 15 minutes more. Add another 1/3 of the habaneros. Cook for another 15 minutes, add a little salt, then leave on very low heat while you begin the next stage. Stage Two From: Lromero@nyx.Cs.Du.Edu (Lorance Ro |
