Curry recipes

Lentil Dal

Course : Curry
Source: Cooking Light Magazine, Sept. 1998, page 131
Serves: 1

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Ingredients:

1 tablespoon olive oil

1 cup chopped onion

1 tablespoon minced peeled fresh ginger

1 teaspoon cumin seeds

1 teaspoon ground turmeric

1/2 teaspoon crushed red pepper

4 cloves garlic -- minced

2 cups cauliflower chopped and florets

2 cups chopped tomato

2 1/2 cups water

1 cup dried lentils

2 tablespoons fresh lime juice

1 tablespoon minced fresh cilantro

3/4 teaspoon salt

6 cups hot cooked basmati rice OR long-grain rice

Preparation / Directions:

This is a traditional Indian dish made with lentils, tomatoes, onions, and spices. This one is chunkier than most. Heat olive oil in a large saucepan 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. Yield: 6 servings (serving size: 1 cup lentil mixture and 1 cup rice).

Lentil Dal

Ingredients:

Preparation / Directions:

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