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recipes from a cumin junkie


recipes from a cumin junkie Recipe

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
  • 5 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 3/4 teaspoon salt
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons minced fresh jalapeo, 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:
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