Wiki source code of Ami-Dal-a

Version 4.1 by Richard Johnson on 2021/11/07 13:20
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Richard Johnson 1.1 1 Makes about 5 qts - this is the party-sized recipe :-)
2 \\2 lbs red lentils
3 1 28oz can fire-roasted diced tomatoes
4 1 14oz can fire-roasted diced tomatoes
5 1.5 T ground cumin
6 1.5 T ground coriander
7 1.5 T ground turmeric or curry powder
8 1 T ground ginger
9 1 t ground garam masala
10 1 t ground white pepper
Richard Johnson 2.1 11 fat of your choice:  olive oil, butter, bacon fat, whatever (to taste, I used about 2T olive oil and 3T butter)
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Richard Johnson 3.1 13 Optional:  3 T Better than Bouillon Chicken
Richard Johnson 2.1 14
Richard Johnson 3.1 15
Richard Johnson 2.1 16 2 t kosher salt
Richard Johnson 1.1 17 1/2 C lemon or lime juice (I squoze 4 limes for this)
18 chopped cilantro (optional)
Richard Johnson 4.1 19 \\Add all but last ingredients to a 5qt pot/pan, plus 2 qts hot water. Bring to a boil over medium heat and reducing heat slightly, boil for 10 minutes. Check for tenderness and spice balance. If tender, remove 2-3 qts of lentils and set aside. Continue to simmer remainder until lentils break down into a smooth consistency, or optionally, carefully blend them until smooth. Add the reserved lentils back and check for seasoning, adding the salt at this time. Right before serving, stir in the citrus juice and top with cilantro. I left this deliberately low in salt and heat, so that the diners can adjust that aspect of the seasoning themselves.
Richard Johnson 1.1 20 \\-k
Richard Johnson 3.1 21
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23 To prepare this in the Indian fashion:  heat the fat(s) over medium heat.  Add the spices to the hot fat and toast for a few minutes, stirring constantly.  Add the tomatoes, water, bouillon if using, and lentils and either bring to a boil, lower the heat and simmer, or lower the heat, cover, and cook for a longer time until desired tenderness is reached.