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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Great vegan dal dish. Tastes wonderful with rice. Although the recipe doesn't specify, I tend to soak my lentils over night (or during the day if I'm making this at night.) You don't have to do that though! Ingredients:
1 cup red lentil |
1 clove garlic, minced |
1/4 teaspoon cumin |
1/4 teaspoon coriander |
1/4 teaspoon turmeric |
1/4 teaspoon cayenne (does not make it very hot though) (optional) |
1/4 teaspoon black mustard seeds |
salt |
3 cups water (for cooking lentils) |
1/2 teaspoon canola oil (or less) |
Directions:
1. Rinse lentils and bring to a boil in 3 cups water.
2. Reduce heat and cover.
3. Cook for 30-40 minutes until lentils are very soft, the consistency of thick soup.
4. Add cumin, coriander, turmeric, salt and cayenne.
5. Allow to simmer uncovered while preparing garlic and mustard seeds: In a small frypan, heat oil to med hi.
6. Saute minced garlic in oil with mustard seeds until just beginning to brown.
7. Add to dal and serve immediately.
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