Side Dishes > Middle Eastern Recipes > Dhal >
Emirian boiled lentils; aka Addis
2 C red lentils (sub with yellow split peas)
8 C chicken stock
1 tsp. Bzar (Emirian Spice Mix)
1 tsp. turmeric
3 cloves garlic, minced
Salt to taste
1 tsp. cumin powder
2 TBS lemon juice
1/2 tsp. black cumin seeds
1/4 tsp. ground cinnamon
1/4 tsp. mustard powder
1/2 C corn oil
1 large onion, sliced
10 curry leaves
2 tomatoes, chopped
3 TBS fresh coriander, chopped
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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