Lentil dal

Yield: 1 Servings

Measure 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 \N 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

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.

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