Murkha Dal Recipe




Recipe Categories:
Indian


You are viewing:
Murkha Dal Recipe


 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.







Murkha Dal

 

Ingredients

1 no ingredients



 

Preparation

1/4 c Butter
2 ts Black Mustard Seeds
1 Onion -- Finely Chopped
2 Cloves Garlic -- Finely
: Chopped
1 TB Ginger Root -- Grated
1 ts Turmeric
2 Green Chiles -- Finely
: Chopped
1 c Red Lentils
4 c Water
1 1/4 c Coconut Milk
1 ts Salt

Melt the butter in a large saucepan over a moderate heat. Add the
mustard seeds and cover the pan. When you can hear the seeds popping,
add the onion, garlic, and ginger root. Cook, uncovered, until they
are soft and the garlic is brown, about 7 - 8 minutes.

Stir in the turmeric and green chilies and cook for 1 ~ 2 minutes
until the chilies soften a little.

Add the lentils and cook for 2 minutes, stirring frequently, until the
lentils begin to turn translucent.

Add the water, coconut milk, and salt. Stir well. Bring to a boil,
then reduce the heat, and simmer for 40 minutes, or until the desired
consistency is reached. You may like it more liquid than I do, in
which case 40 minutes will be about right, but cook it longer if you
prefer a thicker consistency. (However, if you intend to reheat the
dal later rather then eat it straightaway, cook for only 30 minutes
to allow for reheating time.)

Serve immediately while piping hot.

Recipe By : Indian Side Dishes by Cara Hobday

From: Date:

 

 

Servings: 2