Title: Dal Curry with Habaneros
Categories: Blank
Yield: 4 Servings

2	c	Yellow lentils
1	ts	Ground turmeric
3	ts	Ground cumin
5		Habaneros, chopped finely,
		Seeds and placentas removed
2		Finely chopped shallots
4		Finely sliced shallots
5		Finely sliced cloves of
		Garlic
1 1/2	tb	Whole coriander seeds
2	tb	Ghee (vegetable oil is fine,
		Preferably flavor-removed
		Olive
		Oil)
2	tb	Black mustard seeds
28	oz	Crushed tomatoes (a large
		Can)
1/4	bn	Fresh cilantro
1/2	cn	Coconut milk (optional)
		Black pepper
		Salt
		Water
Sta	ge O	ne

Pick over the lentils, removing ones that don't look right. (There may be small rocks--remove them too ) Wash the lentils in water, then put them in a large pot with 7.5 c water and the turmeric. Place on high heat until boiling, then cover (leaving lid slightly ajar) and simmer on low for 45 minutes Stir every once in a while.

Stir in the ground cumin, 1/3 of the habaneros, and the chopped shallots. Cook for 15 minutes more. Add another 1/3 of the habaneros. Cook for another 15 minutes, add a little salt, then leave on very low heat while you begin the next stage.

Stage Two

From: Lromero@nyx.Cs.Du.Edu (Lorance Ro

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