Elena Foukes
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Red lentil dal

5/23/2021

 
The lentils should be saucy but not soupy. Remove the cloves and the cardamom pods (they're edible, though) before serving. 

Ingredients
  • 2 Tbsp olive oil
  • 3 cloves garlic, grated (3 cloves yield ~1 1/2 Tbsp)
  • 1 tsp grated ginger
  • 3 cloves and/or cardamom (smash the cardamom), whole - Remove these before serving
  • 1 teaspoon salt or chicken bouillon

Directions
Add oil to the pan, along with garlic and ginger. Cook for 2 minutes.
Add red lentils, salt/bouillon, and water to cover the lentils 1/2 inch. Add cloves or cardamom. Bring to boil and cook for 20-30 minutes... test the lentils to make sure they’re done, meaning that the center of the lentil is no longer hard.

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  • About
    • About Elena
    • Professional Biography
    • Resources >
      • Climate Investing
      • Recipes >
        • Recipes
    • Event Archive >
      • Events
      • 2014 Event Archive
      • 2015 Event Archive
      • 2016 Event Archive
      • 2017 Event Archive
  • Writings
    • Writings
    • Resources / Favorite things
  • Offgrid
    • BoatLife
    • Vanlife
    • Mountaintop
    • Joshua Tree