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Black Daal from Gurdwara Goindwal Sahib, India

Serves 4

cups whole Black Gram
2 1/2
cups water
Salt to taste
red onion, finely chopped
medium tomato, finely chopped
inch fresh ginger root, peeled and minced
teaspoon turmeric
tablespoons vegetable oil
tablespoons cumin seeds
teaspoon cayenne pepper


Soak the lentils overnight with enough water to cover them by 3 inches.

Drain and add 2 1/2 cups of water with salt, onion, tomato, ginger, turmeric, oil, cumin seeds, and cayenne pepper and bring it to a boil on high heat.

Continue to cook, removing and discarding any froth that rises to the top.

Reduce the heat to low and simmer, stirring continiously until the lentils are cooked and the dal is of thick consistency, about 35 to 45 minutes.


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