Red Lentils with Ginger

Tara really liked this, and the boys did too.

3 cloves garlic, crushed in a garlic press
1 tsp finely grated peeled fresh ginger
1 Tbsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp ground turmeric
3 Tbsp olive or canola oil
4 Tbsp chopped onions
1 cup (5 ounces) finely chopped tomatoes
1 cup red lentils (skinless masoor dal), washed and drained
3/4-1 tsp salt
3 Tbsp chopped cilantro
1 Tbsp unsalted butter (optional)

Put the garlic, ginger, coriander, cumin, cayenne, and turmeric into a cup and mix.

Pour the oil into a wide, medium pan and set over medium heat. When hot, put in the onions. Stir and fry until they turn golden at the edges. Add the spice mixture from the ucp. Stir for a minute. Add the tomatoes. Stir and cook, scraping the bottom, until the tomatoes have softened. Now put in the red lentils, 3 1/2 cups water, and the salt. Bring to a boil. Cover partially, turn heat to low, and cook 45 minutes. Stir well and cook, uncovered, another 5 minutes. Stir in the cilantro and butter just before serving.

[ From “At Home with Madhur Jaffrey” ]

Categories: Adventures in the Kitchen, N's Diet (high-protein, low-carb), Side Dishes


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