*  Exported from  MasterCook  *
 
                                 Murkha Dal
 
 Recipe By     : Indian Side Dishes by Cara Hobday
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  C             Butter
    2      Tsp           Black Mustard Seeds
    1                    Onion -- Finely Chopped
    2      Cloves        Garlic -- Finely Chopped
    1      Tbsp          Ginger Root -- Grated
    1      Tsp           Turmeric
    2                    Green Chiles -- Finely Chopped
    1      C             Red Lentils
    4      C             Water
    1 1/4  C             Coconut Milk
    1      Tsp           Salt
 
   Melt the butter in a large saucepan over a moderate heat. Add the
 mustard seeds and cover the pan. When you can hear the seeds popping,
 add the onion, garlic, and ginger root. Cook, uncovered, until they are
 soft and the garlic is brown, about 7 - 8 minutes.
 
   Stir in the turmeric and green chilies and cook for 1 - 2 minutes
 until the chilies soften a little.
 
   Add the lentils and cook for 2 minutes, stirring frequently, until the
 lentils begin to turn translucent.
 
   Add the water, coconut milk, and salt. Stir well. Bring to a boil,
 then reduce the heat, and simmer for 40 minutes, or until the desired
 consistency is reached. You may like it more liquid than I do, in which
 case 40 minutes will be about right, but cook it longer if you prefer a
 thicker consistency. (However, if you intend to reheat the dal later
 rather then eat it straightaway, cook for only 30 minutes to allow for
 reheating time.)
 
   Serve immediately while piping hot.
 
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