Red Lentil Dal

Source

Common Ground food co-op handout

Ingredients

Display units in Metric

2	cups	long grain brown rice
2	tablespoons	canola oil
1	medium	yellow onion diced
1 ¹⁄₂	tablespoons	curry powder
¹⁄₄	teaspoon	cayenne pepper
1	teaspoon	ground coriander
3	large	garlic cloves
1	inch	fresh ginger peeled and minced
1 ³⁄₄	cups	diced tomatoes (about half a 28 ounce can)
1	cup	red lentils
		salt
		carrots

Rice

Place the rice in a medium saucepan with 3 cups water and bring to a boil. Reduce the heat to low and cover. Cook for 40 minutes.

Dal

Heat the canola oil in a medium saucepan over medium-high heat. Add the onions, curry powder, cayenne pepper, cumin, and coriander. Cook, stirring occasionally, until the onions are translucent and soft. Add garlic and ginger and cook for another minute or two, then add lentils, tomatoes, 1 teaspoon salt, and 3 cups of broth or water. Bring to a boil, then turn down to a strong simmer and cover halfway. Cook for 15 minutes, or until the lentils are very soft. Taste for seasoning.

Serve over rice.

Variations

Carrots and/or zucchini: After cooking the onions garlic and ginger, add the carrots and cook three minutes. Add the zucchini. Follow recipe instructions.

Rice
Place the rice in a medium saucepan with 3 cups water and bring to a boil. Reduce the heat to low and cover. Cook for 40 minutes.
Dal
Heat the canola oil in a medium saucepan over medium-high heat. Add the onions, curry powder, cayenne pepper, cumin, and coriander. Cook, stirring occasionally, until the onions are translucent and soft. Add garlic and ginger and cook for another minute or two, then add lentils, tomatoes, 1 teaspoon salt, and 3 cups of broth or water. Bring to a boil, then turn down to a strong simmer and cover halfway. Cook for 15 minutes, or until the lentils are very soft. Taste for seasoning.
Serve over rice.
Variations
Carrots and/or zucchini: After cooking the onions garlic and ginger, add the carrots and cook three minutes. Add the zucchini. Follow recipe instructions.

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