The Recipe
recipes from a cumin junkie
COOK TIME : a few secondsPREP TIME : a few seconds
From Smitten Kitchen
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 200 grams (1 1/4 cups) red split lentils (masoor dal), picked over, washed and drained
- 1.2 liters (5 cups) water
- 1/2 teaspoon ground turmeric
- 5 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 to 4 cloves garlic, peeled and finely chopped
- 1 medium onion, peeled and cut into fine slices
- 225 grams (1/2 pound) cored and finely shredded cabbage
- 1 to 2 fresh, hot green chilies, finely sliced
- 1 1/2 teaspoons salt
- 1 medium tomato, peeled (ahem, Deb did not peel her tomato) and finely chopped
- 1/2 teaspoon peeled, finely grated fresh ginger
- 1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
- 1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon cumin seeds
- 3/4 teaspoon salt
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons minced fresh jalapeño, including seeds
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/2 cup water
- 1/4 cup finely chopped English (seedless cucumber)
- 1 thinly sliced scallion
- 3/4 cup yogurt
- 1/2 teaspoon salt
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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