Lentil Dal

Photo: flickr user rovingI

Ingredients

1 cup Chopped onion

1 tablespoon Minced peeled fresh ginger

1 teaspoon Cumin seeds

teaspoon Crushed red pepper

1 teaspoon Ground turmeric

4 Garlic cloves, minced

2 cups Chopped cauliflower florets

2 cups Chopped tomato

cup Water

1 cup Dried lentils

2 tablespoons Fresh lime juice

1 tablespoon Minced fresh cilantro

teaspoon Salt

6 cups Hot cooked basmati or long grain rice

Preparation

I got this recipe from the recent issue of "Cooking Light" - I modified it, of course.

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.