Simple dahl - Revision history

George2 at 15:56, 7 October 2015

2015-10-07T15:56:41Z

George2 at 15:44, 7 October 2015

2015-10-07T15:44:19Z

George2 at 15:44, 7 October 2015

2015-10-07T15:44:02Z

George2 at 15:42, 7 October 2015

2015-10-07T15:42:00Z

George2: Created page with "'''Ingredients'''
250-300g Red Lentils Bulb of Garlic, peeled and crushed 2 beef tomatoes or tin of plum tomatoes (drained) 1tsp ground turmeric *2tsp ground coriande..."

2015-10-07T15:40:45Z

Created page with "'''Ingredients'''<br> *250-300g Red Lentils *Bulb of Garlic, peeled and crushed *2 beef tomatoes or tin of plum tomatoes (drained) *1tsp ground turmeric *2tsp ground coriande..."

New page

'''Ingredients'''<br>

*250-300g Red Lentils
*Bulb of Garlic, peeled and crushed
*2 beef tomatoes or tin of plum tomatoes (drained)
*1tsp ground turmeric
*2tsp ground coriander
*1/2 tsp chilli powder
*Large Knob of Butter

@@ Line 11: / Line 11: @@
 '''Method'''
-#Rinse lentils in sieve, put in pan of cold water and bring to boil (15 minutes). Very important to skim off any residue that comes to the surface, as this impairs flavour.
+#Rinse lentils in sieve, put in pan of cold water and bring to boil. Very important to skim off any residue that comes to the surface, as this impairs flavour.
 #Chop all the cloves of garlic from your bulb. Also chop tomatoes into chunks, or open tin (drain) ready to use.
 #Place butter in frying pan and melt. Add all your spices and allow to infuse with butter. When they are creating a strong smell and have heated a little, add chopped tomatoes or tinned plum tomatoes.
 #Once all tomatoes are coated in spices remove from heat.
 #Add all ingredients to cooked lentils and stir through. Allow to simmer for half and hour to an hour. And serve. Can be stored in fridge and used the next day, I find this really helps all the flavours come through.

@@ Line 11: / Line 11: @@
 '''Method'''
-#Rinse lentils in sieve, put in pan of cold water and bring to boil( 15 minutes ). Very important to skim off any residue that comes to the surface, as this impairs flavour.
+#Rinse lentils in sieve, put in pan of cold water and bring to boil (15 minutes). Very important to skim off any residue that comes to the surface, as this impairs flavour.
 #Chop all the cloves of garlic from your bulb. Also chop tomatoes into chunks, or open tin (drain) ready to use.
 #Place butter in frying pan and melt. Add all your spices and allow to infuse with butter. When they are creating a strong smell and have heated a little, add chopped tomatoes or tinned plum tomatoes.
 #Once all tomatoes are coated in spices remove from heat.
 #Add all ingredients to cooked lentils and stir through. Allow to simmer for half and hour to an hour. And serve. Can be stored in fridge and used the next day, I find this really helps all the flavours come through.

@@ Line 11: / Line 11: @@
 '''Method'''
-#Rinse lentils in sieve, put in pan of cold water and bring to boil. Very important to skim off any residue that comes to the surface, as this impairs flavour.
+#Rinse lentils in sieve, put in pan of cold water and bring to boil( 15 minutes ). Very important to skim off any residue that comes to the surface, as this impairs flavour.
 #Chop all the cloves of garlic from your bulb. Also chop tomatoes into chunks, or open tin (drain) ready to use.
 #Place butter in frying pan and melt. Add all your spices and allow to infuse with butter. When they are creating a strong smell and have heated a little, add chopped tomatoes or tinned plum tomatoes.
 #Once all tomatoes are coated in spices remove from heat.
 #Add all ingredients to cooked lentils and stir through. Allow to simmer for half and hour to an hour. And serve. Can be stored in fridge and used the next day, I find this really helps all the flavours come through.

← Older revision		Revision as of 15:42, 7 October 2015
Line 8:		Line 8:
	*1/2 tsp chilli powder		*1/2 tsp chilli powder
	*Large Knob of Butter		*Large Knob of Butter
		+
		+	'''Method'''
		+
		+	#Rinse lentils in sieve, put in pan of cold water and bring to boil. Very important to skim off any residue that comes to the surface, as this impairs flavour.
		+	#Chop all the cloves of garlic from your bulb. Also chop tomatoes into chunks, or open tin (drain) ready to use.
		+	#Place butter in frying pan and melt. Add all your spices and allow to infuse with butter. When they are creating a strong smell and have heated a little, add chopped tomatoes or tinned plum tomatoes.
		+	#Once all tomatoes are coated in spices remove from heat.
		+	#Add all ingredients to cooked lentils and stir through. Allow to simmer for half and hour to an hour. And serve. Can be stored in fridge and used the next day, I find this really helps all the flavours come through.

Simple dahl - Revision history

George2 at 15:56, 7 October 2015

George2 at 15:44, 7 October 2015

George2 at 15:44, 7 October 2015

George2 at 15:42, 7 October 2015

George2: Created page with "'''Ingredients''' *250-300g Red Lentils *Bulb of Garlic, peeled and crushed *2 beef tomatoes or tin of plum tomatoes (drained) *1tsp ground turmeric *2tsp ground coriande..."

George2: Created page with "'''Ingredients'''
250-300g Red Lentils Bulb of Garlic, peeled and crushed 2 beef tomatoes or tin of plum tomatoes (drained) 1tsp ground turmeric *2tsp ground coriande..."