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Limbo Dal (lentil stew)

Note: Dal is the Indian name for any type of dried bean, pea, or lentil. A Vegetarian Times recipe contributor for Lentil Dal calls this dish "refried beans," Indian style and serves it with rice and Indian bread or pita.  This recipe is from Mom's Recipes.  Cut in half if you don't want leftovers; ten cups of stew is a lot.

1 1/4 cp vegetable oil
1 1/2 cps thinly sliced onions
4  2-inch cinnamon sticks
2 lbs red lentils
1 T chopped fresh ginger root
5 cps chicken broth
5 cps water
salt
1 tsp cayenne pepper
juice of 1 lemon
squeezed , seeded shell of one lemon,  including skin and pulp
1/2 cp chopped onion
1 clove garlic, finely minced
1 hot green chili chopped with seeds
4 bay leaves
1/2 cp fresh chopped coriander leaves

Heat 3/4 cup of the oil in a large saucepan and add the sliced onions. Cook to wilt and add the cinnamon pieces and lentils.

Add the ginger and cook stirring often, aboutt 10 minutes.  Add the broth and water, salt to taste and cayenne pepper. Bring to the boil and simmer about 10 min.


Add the lemon juice and lemon shell and cook abt 50 minutes longer, stirring often.

Heat the remaining 1/2 cup of oil and add the chopped onion, garlic,chili and bay leaves. Cook stirring, until onion is browned.

Add this mixture to the lentils. Sprinkle with chopped coriander leaves and serve hot.