Dal Curry with Habaneros
| Yield: | 8 Servings |
| Categories: | Vegetables |
| 2 | c | Yellow lentils (moong dal?) |
| 1 | ts | Ground turmeric |
| 3 | ts | Ground cumin |
| 5 | Habaneros; chopped finely, seeds and placentas removed | |
| 2 | Finely chopped shallots | |
| 4 | Finely sliced shallots | |
| 5 | Finely sliced cloves of garlic | |
| 1 1/2 | tb | Whole coriander seeds |
| 2 | tb | Ghee (vegetable oil is fine; preferably flavor-removed olive oil) |
| 2 | tb | Black mustard seeds |
| 1 | cn | (28-oz) crushed tomatoes |
| 1/4 | Bunch fresh cilantro | |
| 1/2 | cn | Coconut milk (optional) |
| Black pepper | ||
| Salt | ||
| Water |
Advertisement