Subj : St. Hugh 15
To   : All
From : Dave Drum
Date : Wed May 12 2021 15:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hugh Fearnley-Whittingstall's Dahl
 Categories: Vegetables, Herbs
      Yield: 6 Servings
 
    250 g  Red lentils
      1 ts Ground turmeric
    3/4 ts Fine sea salt
      2 tb Sunflower oil
      1 ts Cumin seeds
      1 lg Onion; halved, thin sliced

MMMMM------------------------FINISH (OPT-----------------------------
      1 sm Bunch parsley or coriander;
           - or a couple of sprigs of
           - mint, rough chopped
 
  Put the lentils in a pan with 800 ml cold water and
  bring to the boil. Skim off any scum, then stir in the
  turmeric and salt. Lower the heat and simmer, uncovered,
  for about 15 minutes, stirring or whisking vigorously
  every now and then, until the lentils have broken down
  completely and you have a puree - the consistency of a
  thick soup or thin porridge. You can whisk in a little
  hot water from a just-boiled kettle if you need to thin
  it a bit. Keep warm in the pan.
  
  When the dhal is just about done, heat the sunflower oil
  in a frying pan over a medium heat. Add the cumin seeds
  and fry for a couple of minutes until browned and
  fragrant. Add the onion and fry fairly briskly for 5-10
  minutes until golden brown, even just a smidge burnt.
  
  Tip the mixture on to the hot lentils in the pan, cover
  and leave for 5 minutes, then stir in the onions and
  cumin. Taste and adjust the seasoning. This is very good
  with coriander, parsley or mint sprinkled on top - but
  that’s not essential.
  
  RECIPE FROM: https://www.copymethat.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm thirty years old, but I read at the thirty-four-year-old level.
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