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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: 1.Saute onions and garlic in a little of the stock until soft 2.Mix all the
spices with a little water to make a paste and add to the onions. Cook for
2-3 mins 3.Add lentils, tomatoes and stock, cover and simmer for 30-35 mins
grove@viper.uk.tele.nokia.fi (Paddy Grove)
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
| Ingredients:
1 medium Onion, chopped
2 Cloves garlic, crushed
2 Teaspoon(s) Garam masala
1 Teaspoon(s) Ground coriander
1 Teaspoon(s) Sprigs mint, pounded -=OR=-
1/2 Teaspoon(s) (1.5 cups?) green lentils, drained
1 Can(s) (same size) chopped tomatoes
2 Pint(s) Vegetable stock |
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Gharam Masala
5 Teaspoon(s) ground cinnamon
1/2 Cup(s) green, if available ground cardamom
1/4 Cup(s) ground cloves
1/3 Cup(s) ground cumin
1 Tablespoon(s) ground cilantro coriander
1/4 Cup(s) ground black pepper |
Directions:
It is best to grind all your spices fresh, but do not despair if you can not. If you do use wholes spices, proceed with step 1 before grinding.
1. Preheat the oven to 200. Spread the ingredients in a shallow layer in a large roasting pan. Roast them for 15-20 minutes, stirring and turning the mixture several times with a large spoon. Do not let the spices brown or burn.
2. If you wish, you can grind the spices finer after heating. You can store the garam masala at room temperature for up to six months.
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