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Curried Vegetables with Dahl Recipe

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This recipe for Curried Vegetables with Dahl, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. red lentils
4 c. hot water

1 c. onion chopped
1 fresh green chile, minced
3 tbsp. vegetable oil or ghee (clarified butter)
4 c. sweet potatoes, peeled and diced
1 tbsp. of mild curry powder
1 tsp. ground cumin
2 tbsp. grated fresh ginger
2 c. water
4 c. of cauliflower florets
2 c. of green or red bell peppers chopped
10 oz of fresh spinach
2-3 tbsp. fresh lemon juice
salt to taste

Directions:
Directions:
Rinse the lentils. In a covered saucepan, bring the water and lentils to a boil. Reduce the heat, uncover, and simmer for about 30 mins. until tender.
In a large soup pot, sauté the onions and chile in the oil until the onions begin to soften. Add the sweet potatoes, curry powder, cumin, and ginger and continue to sauté for 2 to 3 mins, stirring often. Pour in the 2 c. of water. Add the cauliflower florets and the bell peppers, cover and simmer for 10 mins. While the vegetables simmer, rinse, stem and coarsely chop the spinach. Pour the lentils and their cooking liquid into a blender or food processor, and purée for 2 to 3 mins. to make a smooth dahl. When the cauliflower is tender, stir in the spinach, the dahl, and the lemon juice. Simmer just until the spinach has wilted. Add salt to taste, and serve immediately.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I usually serve with organic brown basmati rice.
An Indian chef also introduced me to putting approximately a tsp (or less) of ghee (or reg. butter) onto my serving and lightly squeezing a lemon wedge over it. This is applicable to all Indian dishes.

 

 

 

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