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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Dahl With Meyer Lemons   
    Categories: Indian   
         Yield: 6 Servings   
      
         1 c  Channa dahl; soaked 3 hours   
         1 ts Salt   
         1 ts Turmeric   
         1    Bay leaf   
         3 cl Garlic; chopped   
         1    Ginger thumb (1"); grated   
         1 tb Coriander powder   
       1/2 tb Cumin   
         1    Fresh chili; chopped   
       1/2    Meyer lemon   
       300 g  Fresh green beans   
         1 lg Tomato; chopped   
      
   MMMMM-----------------------FLAVOURED OIL----------------------------   
         2 tb Sesame oil   
         1 ts Black mustard seeds   
         1 ts Cumin seeds   
       1/2 ts Whole black peppercorns   
       1/2 ts Fennel seeds   
         2    Dried birdseye chilies   
      
     Channa dahl is the preferred dahl for this dish. If you are in a   
     hurry, red lentils or yellow split peas are quicker to cook, but they   
     are not quite as sweet or nutty in flavour as chnna dahl. I often   
     make this dahl in large quantities, freeze some and use the rest to   
     snack upon for the rest of the week. Dahl is goot to eat at any time   
     of the day; it belongs to that special group of foods which soothe   
     and comfort the soul. Next time you feel the need, forget the cheese   
     toast, and turn on to dahl!   
      
     In a medium-sized saucepan cover the dahl with 1" of water, add half   
     the salt, turmeric, and bay leaf, and simmer with the lid on until   
     the dahl is tender, about 20 minutes. Skim off any scum that   
     initiially appears on the surface of the dahl but do not worry too   
     much as any more will have gone to scum heaven by the time the dish   
     is finished.   
      
     When the dahl is tender take it off the heat and ladle 2/3rds of the   
     dahl solids into the blender with just enough liquid to turn the   
     blades. After blending, return it to the saucepan, swishing out the   
     blender with some water if necessary.   
      
     Bring to a simmer again, and add the garlic, ginger, coriander, cumin   
     and fresh chili. Slice the lemon thinly and add it. Add the quartered   
     beans, tomato and the rest of the salt. Simmer until the beans are   
     tender.   
      
     To prepare the flavoured oil, heat the sesame oil in a small frying   
     pan and add the spices, adding the chili last. Sizzle briefly and tip   
     the contents of the pan into the dahl. Mix well and cook for a   
     further 5 minutes. Taste for salt and lemon, adding more water if you   
     want a more soupy consistency.   
      
     Recipe by The New Zealand Indian Cookbook by Linley Scott, 1997   
      
     Recipe FROM:    
      
   MMMMM   
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