Masoor dal recipe â?? No. 2 from the food-stamp challenge â?? after the jump.
2 cups red lentils, rinsed
6 cups water
1 tablespoon peeled and chopped ginger root
a scant quarter-teaspoon of turmeric
1 teaspoon salt
1 teaspoon ground red pepper
1 tomato, quartered
2.5 tablespoons canola oil
1 small onion, sliced thin
2 cloves garlic, minced
Combine the lentils, ginger, turmeric and water in a soup pot, bring to a boil, then let simmer for 15 to 20 minutes.
Add the salt, red pepper and tomato. Simmer for another 10 minutes and transfer to serving dish.
Heat the oil in a heavy skillet and sautÃ© the onion and garlic together until the onions are golden and soft. Pour onions, garlic and oil on the center of the dal just before serving. (This fried garnish is called a tarka in Indian cooking. If you prefer a low-fat â?? indeed, a no-fat dish, omit this step.)
We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.
Email us at firstname.lastname@example.org.
Orlando Weekly works for you, and your support is essential.
Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Central Florida.
Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.
Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Orlando’s true free press free.