Dal Bhaat

• 1 cup red lentils
• 2 tsp. garlic-ginger paste (see below)
• 1 dash turmeric
• 1 green chili, chopped
• 3 cloves garlic
• 3 whole dried chilies
• 1/2 tsp. cumin seed
• 1/4 tsp. garam masala
• 1 tbsp. chopped chives
• 4 oz. ginger root, lightly scraped, washed and cut into chunks
• 4 oz. garlic, peeled

1. Put unsoaked lentils in medium-heavy saucepan; wash with two or three changes of water, then drain.
2. Add 2-1/2 cups water, garlic-ginger paste, turmeric, green chili.
3. Bring to a boil gradually over medium heat; then lower heat, cover and simmer for 30 minutes.
4. Stir vigorously with wooden spoon to help break up lentils; cook for approximately 10 more minutes, until lentils are soft and mushy.
5. Use Pam or good non-stick pan to temper spices.
6. Add garlic, whole dry chilies and cumin seeds to hot pan.
7. As soon as seeds sizzle and garlic pales to pink, approximately 2 minutes, pour into lentils.
8. Stir it well and simmer another 2 to 3 minutes.
9. Sprinkle with garam masala and chives just before serving.
10. Pull out chilies if you wish.
11. Ginger and Garlic Paste: Put ingredients in a blender with a very little water, just to help grinding.
12. Spoon into airtight jar and store in refrigerator, or freeze it.

red lentils, garlicginger paste, turmeric, green chili, garlic, chilies, cumin, garam masala, chives, ginger root, garlic

Taken from www.foodgeeks.com/recipes/5065 (may not work)