Tomato and Lentil Dahl
Rachel
ingredients
- 2 T vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, chopped
- 1 carrot, diced
- 2 t cumin seeds
- 2 t yellow mustard seeds
- 1" piece fresh ginger root, grated
- 2 t ground turmeric
- 1 t mild chili powder
- 1 t garam masala
- 1 C split red lentils
- 1 2/3 C water
- 1 2/3 coconut milk
- 5 tomatoes, peeled, seeded, and chopped (canned would work well)
- juice of 2 limes
- 4 T cilantro, chopped
- salt and pepper
- 1/4 C slivered almonds, toasted, to serve
directions
- 1
Heat the oil in a large sauce-pan. Sauté the onion for 5 minutes until softened, stirring occasionally, Add the garlic, carrot, cumin and mustard seeds, and ginger. Cook for 5 minutes, stirring until the seeds begin to pop and the carrot softens slightly.
- 2
Stir in the ground turmeric, chili powder adn garam masala, and cook for 1 minute or until the flavors begin to mingle, stirring to prevent the spices from burning.
- 3
Add the lentils, water, coconut milk, and tomotoes, and season well. Bring to a boil, then reduce the heat and simmer, covered, for about 45 minutes, stirring occasionally to prevent the lentils sticking.
- 4
Stir in the lime juice and 3 T of the cilantro, then check the seasoning. Cook for 15 minutes more until the lentils soften and become tender.
- 5
To serve, sprinkle with the remaining cilantro and the slivered almonds.
Source: Vegetarian, ed. Graimes
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