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Recipes From A Cumin Junkie
http://smittenkitchen.com/blog/2007/02/confessions-of-a-cumin-junk...
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Photo © Deb Perelman
Ingredients
categorized
original
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
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
Produce
Cabbage
(
225
grams
)
Cumin seeds
(
1
teaspoon
)
Garlic
(
2
cloves
)
Ginger, fresh
(
1/2
teaspoon
)
Green chilies, fresh hot
(
1
)
Onion, medium slices fine
(
1
)
Red split lentils
(
200
grams
)
Tomato, medium
(
1
)
Cooking & Baking
Salt
(
1 1/2
teaspoons
)
Turmeric, ground
(
1/2
teaspoon
)
Vegetable oil
(
5
tablespoons
)
Drinks
Water
(
1 1/4
liters
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 724 recipes
Social Stats
68.7
Rating
1-100
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Tweets
289
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Shares
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Views
1,641
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Recipe Stats
Published February 26, 2007 (5 years ago).
7 people saved this recipe.
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