| Channa Lentils |
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12 cups red lentils
6 & 1/2 quarts water 2 Tbsp tumeric 3/4 cup oil 12 cups chopped onion 1/2 cup minced garlic 10 small jalapeno peppers, seeded and minced 1/4 cup thinly shaved fresh ginger 1 tsp ground coriander 1 tsp cinnamon 1 tsp cardamom 1 tsp ground cloves 1 tsp black pepper Salt, to taste Cooked basmati rice, as needed In a large pot, boil lentils in water about 5 minutes. Turn down heat to simmer. Stir in turmeric.; continue to simmer about 15 - 20 minutes, until lentils soften and mixture thickens. If necessary, add more water to prevent sticking. In seperate saute pan, cook onion, garlic and jalapenos in oil over medium heat until they begin to brown and soften, about 5 minutes. Stir in ginger and cook 1 minute. Stir onions into lentils. Blend coriander, cardamom, cloves and pepper; stir into lentil mixture. Cook and stir over low heat 3 to 5 minutes, adding salt and water, if necessary. To serve, portion 1 cup of lentils over rice. Makes 24 (1 cup) servings. |
