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Food Fare: Middle Eastern RecipesDhal

Emirian boiled lentils; aka Addis

Wash and clean lentils; place in a large cooking pot with chicken stock. Add remaining ingredients (except for the corn oil, onion, curry leaves, tomatoes and chopped coriander leaves). Bring mixture to a boil, skimming froth when necessary; reduce heat to low and continue cooking for thirty-five to forty-five minutes or until lentils are cooked and mixture is thick. Remove from heat and cover. Heat corn oil in a skillet; add onion and fry until browned. Add curry leaves and tomatoes; mix well and continue cooking until soft. Pour over lentil mixture; garnish with chopped coriander and serve. Recipe makes eight to ten servings.

 

Suggestions: Serve with bread or rice as a side dish, or serve as an appetizer with green chilies, sliced limes, onions and tomatoes.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 


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