Lentil Dal
By: Anonymous
Published: Friday, February 12, 2010 - 5:43pm

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

1 I got this recipe from the recent issue of "Cooking Light" - I modified it, of course. 2 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. 3 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.