From elaine@cae-coed.zetnet.co.uk Wed Jul 26 16:04:34 2006
Date: Wed, 26 Jul 2006 15:30:11 +0100
From: Elaine Jones <elaine@cae-coed.zetnet.co.uk>
Newsgroups: uk.food+drink.indian
Subject: Re: REQ: lalla mussa dhal recipe

Quoting from message <%OJxg.33930$v02.10076@newsfe3-gui.ntli.net>
 posted on 26 Jul 2006 by Rock Chick
 I would like to add:

> I don't know about the one you asked for, but here is a black lentil
> dahl that my or may not be the one you are looking for
> 
> Black Lentil Dal Recipe
> (Daal Makani)
> India Recipes
> 
> This black dal is a northern Indian specialty. In the foothills of the
> Himalayas, there is a town called Dehra Dun, where I first sampled this
> rich and aromatic lentil dish at a celebration supper in honor of the
> Dalai Lama and his Tibetan people. There, it is cooked long and slow, in
> little individual earthenware pots with plenty of garlic and ginger. It
> is a good accompaniment to Raan of Lamb.

Just incase anyone had problems with the formatting I've aligned the 
lists

> Ingredients:
> 2 tbsp          ghee or butter
> 1               large onion, finely chopped
> 3               garlic cloves, crushed
> 3-inch piece    fresh ginger, peeled and finely chopped
> 2 tsp           ground coriander
> 1 tsp           ground cumin
> 2 tsp           garam masala
> 2 cups          black (urid) or dark brown lentils, soaked overnight
> 5 cups          water
> 1/4 cup         heavy cream
> 1 tbsp          chopped cilantro
> 2 tbsp          grated ginger
> salt and pepper
> 
> Method:
> 
>     1.
>        Heat the ghee or butter in a large skillet or saucepan and fry
> the onion for 10 minutes or until soft, golden brown, and caramelized.
> Add the garlic, ginger, ground coriander, cumin, and garam masala. Fry,
> stirring constantly, for 1 minute or until the aroma of the spices has
> been released.
>     2.
>        Drain the lentils, add to the pot, and coat in the ghee and
> spices. Add the water and bring to a boil. Reduce the heat and simmer
> very gently, covered, for 2-21/2 hours.
>     3.
>        Stir the cream into the lentils with the grated ginger and
> chopped cilantro. Season with salt and pepper to taste, replace the lid,
> and simmer gently for a further 20 minutes.
> 
> Serves 4
> http://www.asian-recipes.com/india/black-lentil-dal.php

It reads very similar to one I cooked a while back - which was very 
good.

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