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Desserts

Black Daal from Gurdwara Goindwal Sahib, India

Serves 4

2
cups whole Black Gram
2 1/2
cups water
Salt to taste
1
red onion, finely chopped
1
medium tomato, finely chopped
2
inch fresh ginger root, peeled and minced
1
teaspoon turmeric
2
tablespoons vegetable oil
2
tablespoons cumin seeds
1
teaspoon cayenne pepper

 

Soak the lentils overnight with enough water to cover them by 3 inches.

Drain and add 2 1/2 cups of water with salt, onion, tomato, ginger, turmeric, oil, cumin seeds, and cayenne pepper and bring it to a boil on high heat.

Continue to cook, removing and discarding any froth that rises to the top.

Reduce the heat to low and simmer, stirring continiously until the lentils are cooked and the dal is of thick consistency, about 35 to 45 minutes.

 

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