Lentil Dal
Lentil Dal
Submitted by Nanci Jenkins, Fustini's Ann Arbor
Vegetables
Ingredients
- 2 tablespoons Fustini's Cilantro and Onion olive oil
- 1 cup chopped onions
- 1 tablespoon minced fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon curry powder
- 1/2 teaspoon crushed red peppers
- 4 garlic cloves
- 2 cups fresh cauliflower florets
- 2 cups chopped tomatoes (canned is fine)
- 2 1/2 cups water
- 1 cup dry lentils
- 1 tablespoon fresh cilantro
- 2-4 tablespoons fresh lime juice
- ¾ teaspoon salt
- 6 c. Basmati rice
- 2 tablespoons Fustini’s Coconut balsamic
Directions
- Heat oil and saute onions and next 5 ingredients- saute 2-3 minutes. Add Cauliflower and tomatoes, saute 1 minute Stir in water and lentils and bring to a boil Cover, reduce heat and simmer 35 minutes, till lentils are tender Stir in cilantro, lime juice and salt Serve over cooked rice
Leave a comment