Lentil dal
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 1 | tablespoon | Minced peeled fresh ginger |
| 1 | teaspoon | Cumin seeds |
| ½ | teaspoon | Crushed red pepper |
| 1 | teaspoon | Ground turmeric |
| 4 | Garlic cloves; minced | |
| 2 | cups | Chopped cauliflower florets |
| 2 | cups | Chopped tomato |
| 2½ | cup | Water |
| 1 | cup | Dried lentils |
| 2 | tablespoons | Fresh lime juice |
| 1 | tablespoon | Minced fresh cilantro |
| ¾ | teaspoon | Salt |
| 6 | cups | Hot cooked basmati or long grain rice |
Directions
I got this recipe from the recent issue of "Cooking Light" - I modified it, of course.
1. Heat a large saucepan (nonstick or with Pam or broth) over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 2 minutes. Add cauliflower and tomato; saute 1 minute. Stir in water and lentils; bring to a boil. Cover, reduce heat and simmer 35 minutes or until lentils are tender. Stir in lime juice, cilantro, and salt. Serve with rice.
My changes - I used canned tomatoes, used broth instead of water, left out the salt, and didn't use the rice. I think you could use curry powder instead of the red pepper and turmeric.
Posted to fatfree digest by "Elizabeth J. Rowe" <erowe02@...> on Aug 31, 1998, converted by MM_Buster v2.0l.