List of Ingredients
Lentils, mature seeds, raw
Black Beluga Lentils
look like caviar when cooked and are delicious as a side dish. They are
excellent in soups and salads, and
are higher in amino acids than French, green, or red lentils.
mild flavor combines readily with other ingredients in
soups and grain salads and they hold their small round shape.
These tiny lentils are indigenous to Syria and
have been eaten for over 8,000 years. Lentils are the seed of a
small shrub and have been a staple food for many South Asian cultures.
They have a mild, earthly flavor and soft
Lentils are one of the few
legumes not to presoak.
The quick cooking and nutritious
nature of lentils make them an obvious choice for winter soups. They're
delicious in chilled vegetable salads, or mix with bread crumbs, minced
onion and garlic to stuff roasted red peppers or eggplant.
They cook in about 30 minutes without soaking.
MOMíS LENTILS (Ma Ki Dhal)
c urad dhal (black
2 large onions sliced thin
green chilies slit
Sea Salt to taste
2 large tomatoes chopped into cubes
2" piece of ginger root julienned
1 T garlic minced
2 T coriander powder
1 t cumin powder
1/2 t red chili powder
1/2 c thick cream whisked
2 T vegetable oil
2 T ghee or clarified butter
1 t cu
the black belugas in a bowl of water, overnight if possible.
Boil the soaked lentils with 3 cups of water, 1 sliced onion, green
chilies, and salt to taste till they are very tender.
separate pan, heat the oil and fry the other onion till soft. Add
the ginger and garlic and fry for a minute.
Add the tomatoes, coriander, cumin and red chili powders and fry
for another 5 minutes.
the boiled lentils and enough water to make a thick gravy-like consistency
and mix well. Simmer for 10 minutes.
Pour in the whisked cream and mix well.
Remove from heat .
another small pan, heat the ghee and when hot add the cumin seeds and cook
till they stop spluttering. Pour
this into the lentils (it will all sizzle) and mix well.
products are available from www.barryfarm.com
1/4 cup (50g)
makes 1 servings
|Amount per serving|
|% Daily Value *|
|Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.|
2.6% of calories from Fat
65.8% from Carbohydrates
31.6% from Protein