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Dr. Ali's Pink Dal (Lentil) Recipe
Majid
Ali, M.D.
Ingredient and Directions
for 20 Lunches
Total time required one hour; cost of 40 cents
per lunch.
Ingredients:
1. Masoor (Ghulabi) dal / pink lentil 4 pounds
($4.99)
2. Fresh tomatoes 4 medium ($1.00)
3. Green pepper 1, medium hot (30 cents)
4. Garlic paste 1 tablespoon (10 cents)
5. Ginger paste 1 tablespoon (10 cents)
6. Curry masala 1 packet (89 cents) (available at
Indian/Pakistani stores)
7. Salt 1 teaspoon (5 cents)
8. Fresh coriander leaves, two ounces (15 cents)
Directions:
1. Rinse dal in water and rub between your palms
till froth, drain, and repeat two more times until
the froth is removed
2. Add 1 gallon water (4.5 liters)
3. Mix in masala, garlic, ginger, and salt
4. Bring to a boil and stir until dal (lentil) is
cooked
5. Add washed and sliced tomatoes and green
pepper
6. Continue to boil and stir at intervals for 15
minutes*
7. Add coriander leaves
Dining:
* Serve immediately, with or without a sprinkling
seeds**
* Freezing for storage:
* Cool the pot for 3 hours
* Put 8 to 10 ounces in separate zip lock bags,
removing the air by flattening, zip tightly, and
freeze.
Heating Instruction:
* Break the frozen dal pattie into a small sauce
pan and add four ounces of water
* Heat, sprinkle seeds and/or nuts of choice, and
enjoy
Yogurt: Plain yogurt (goat or cow milk) 8 ounces
with a pinch of masala (chana chat masla), cost:
50-60 cents
* Pink whole dal turns split, softened, and
yellow in color seed
** Seeds: pumpkin, sunflower, sesame, coriander,
cumin, dil, chopped almonds, cashew, and others of
choice
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