Recipes From A Cumin Junkie

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smitten kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

200 grams (1 1/4 cups) red split lentils (masoor dal), picked over, washed and drained

1.2 liters (5 cups) water

1/2 teaspoon ground turmeric

5 tablespoons vegetable oil

1 teaspoon cumin seeds

2 to 4 cloves garlic, peeled and finely chopped

1 medium onion, peeled and cut into fine slices

225 grams (1/2 pound) cored and finely shredded cabbage

1 to 2 fresh, hot green chilies, finely sliced

1 1/2 teaspoons salt

1 medium tomato, peeled (ahem, Deb did not peel her tomato) and finely chopped

1/2 teaspoon peeled, finely grated fresh ginger

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets

1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

1/2 teaspoon cumin seeds

3/4 teaspoon salt

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoons minced fresh jalapeƱo, including seeds

2 teaspoons minced peeled fresh ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/4 teaspoon cayenne

1/2 cup water

1/4 cup finely chopped English (seedless cucumber)

1 thinly sliced scallion

3/4 cup yogurt

1/2 teaspoon salt

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